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Mongolian Beef Recipe

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This Mongolian Beef recipe features tender flank steak coated in cornstarch and seared to perfection, combined with crisp-tender vegetables and a flavorful sweet and savory sauce made from soy sauce, brown sugar, ginger, and garlic. Cooked quickly in a skillet or wok, it delivers a delicious homemade version of a popular Chinese-American dish in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Beef and Coating

  • 1 lb flank steak, thinly sliced against the grain
  • 1/4 cup corn starch

Vegetables

  • 1 carrot, peeled and julienned
  • 1 red bell pepper, sliced into strips
  • 1/3 cup green onions, thickly sliced (from 4 stems)

Sauce

  • 1/3 cup brown sugar, packed
  • 1/3 cup water
  • 1/3 cup low-sodium soy sauce
  • 1 tsp Sriracha (or added to taste)
  • 1 tsp fresh ginger, peeled and grated
  • 4 garlic cloves, peeled and grated

Cooking Fats and Garnish

  • 1 Tbsp unsalted butter
  • 2 Tbsp neutral oil, divided
  • 1 tsp sesame seeds (optional garnish)

Instructions

  1. Coat the beef: Place the thinly sliced flank steak in a bowl. Add the corn starch and stir until each piece is completely coated. This helps create a crispy texture when cooked.
  2. Prepare the sauce: In a separate bowl, combine brown sugar, water, low-sodium soy sauce, Sriracha, grated ginger, and grated garlic. Stir until well combined and set aside for later use.
  3. Cook the vegetables: Heat 1 tablespoon of neutral oil and 1 tablespoon of unsalted butter in a large skillet or wok over medium-high heat. Once hot, add the julienned carrot and sliced red bell pepper. Stir fry them frequently until they become crisp-tender to your liking. Remove the cooked vegetables from the skillet to a separate plate.
  4. Sear the beef: Increase the heat to high and add the remaining 1 tablespoon of oil to the skillet. When hot, add the coated beef slices in a single layer without overcrowding; cook in batches if necessary. Sear the beef for about 2 minutes per side until a crispy coating forms. Add additional oil as needed if the pan seems dry.
  5. Combine and simmer: Return the cooked vegetables and green onions to the skillet with the beef. Pour in the prepared sauce and stir to combine everything thoroughly. Reduce the heat to medium-low and let the mixture simmer for about 3 minutes until the sauce thickens slightly.
  6. Garnish and serve: Optionally sprinkle with sesame seeds for extra flavor and visual appeal. Serve hot over rice or your preferred side.

Notes

  • Be sure to slice the flank steak thinly against the grain for tenderness.
  • Do not overcrowd the pan when cooking the beef to ensure a nice sear.
  • If you prefer less heat, adjust the Sriracha quantity or omit it.
  • Use low-sodium soy sauce to control the saltiness of the dish.
  • For gluten-free, substitute soy sauce with tamari or coconut aminos.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese-American

Find it online: https://dishiary.com/mongolian-beef-recipe/