Description
A quick and easy homemade version of classic Mongolian beef featuring crispy flank steak coated in a savory, sweet, and sticky soy-ginger sauce, ready in under 20 minutes.
Ingredients
Scale
- 1 pound flank steak, sliced thinly against the grain
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- ½ cup soy sauce
- ¼ cup packed brown sugar
- ½ cup water
- 1 tablespoon rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 stalks green onions, chopped (whites and greens separated)
- ½ teaspoon red pepper flakes
Instructions
- Slice the flank steak thinly against the grain and place in a bowl. Sprinkle with cornstarch and toss until every piece is lightly coated.
- In a small bowl, whisk together soy sauce, brown sugar, water, rice vinegar, and red pepper flakes until the sugar is mostly dissolved. Set aside.
- Heat a large skillet or wok over medium-high heat. Add vegetable oil and heat until it shimmers.
- Add half of the beef to the pan in a single layer. Cook undisturbed for 1-2 minutes until golden brown and crispy, then flip and cook for another minute. Remove to a plate. Repeat with remaining beef.
- Add a tiny splash of oil if needed, then add minced garlic, grated ginger, and the white parts of the green onions. Stir constantly for 30-60 seconds until fragrant.
- Return all the crispy beef to the pan. Pour the sauce over the beef and toss vigorously. Cook for another minute until the sauce is glossy and coats the beef.
- Remove from heat, garnish with the green parts of the green onions, and serve immediately over steamed jasmine rice.
Notes
Slice beef against the grain for tenderness. Do not overcrowd the pan to ensure the beef fries rather than steams. If the sauce gets too thick, add a teaspoon of water. For a gluten-free version, use tamari or coconut aminos instead of regular soy sauce.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 28
- Sodium: 1800
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 1
- Protein: 32
Keywords: Mongolian Beef, Chinese Food, Quick Dinner, Beef Recipe, Stir Fry, Weeknight Dinner, Easy Recipe, 20 Minute Meals