Mongolian Beef Recipe
If you're craving restaurant-style Mongolian Beef that’s sweet, savory, and sticky, this easy recipe delivers in under 30 minutes. Tender strips of beef sautéed in a glossy brown-sugar and soy glaze that both kids and adults adore. Lighter and healthier than most takeout versions.
Ingredients
- 1 pound flank steak thinly sliced against the grain
- 2 tablespoons cornstarch to create a sticky crust
- 2 tablespoons canola or vegetable oil
- 1/2 cup low-sodium soy sauce
- 1/3 cup dark brown sugar packed
- 1/2 cup water or low-sodium beef broth
- 1 tablespoon fresh ginger grated
- 3 cloves garlic sliced thin
- 4 green onions thinly sliced
- 1 teaspoon sesame oil for finishing aroma
- red pepper flakes or chopped fresh chilies to taste
Instructions
- Pat steak slices dry, then toss in cornstarch until lightly coated.
- Heat oil in a large skillet, then sear beef in batches until golden.
- Sauté ginger, garlic, and white parts of green onions until fragrant.
- Whisk together soy sauce, brown sugar, and water, then add to the skillet.
- Simmer beef in the sauce, then thicken with cornstarch slurry if necessary.
- Stir in sesame oil and green parts of scallions, adjust sweetness or heat, then serve over rice.
Notes
Briefly freezing the steak firms it up for cleaner slices. Taste the sauce before adding beef, as brown sugar levels can vary. A well-seasoned skillet sears more evenly than nonstick pans. Garlic can turn bitter if overcooked.
Nutrition
Calories: 380kcalProtein: 32gFat: 18g
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