Description
This homemade Mongolian beef is a flavorful, tender, and easy-to-make dish. With crispy beef, a savory-sweet sauce, and a hint of ginger, it’s a perfect meal for busy weeknights or a special dinner. Ready in just 30 minutes, this dish delivers all the rich flavors of your favorite Chinese takeout, but made fresh in your kitchen.
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 4 1/cup cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/4 cup brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup water
- 1 tablespoon cornstarch (for slurry)
- 2 tablespoons water (for slurry)
- 2 green onions, chopped
- Sesame seeds for garnish (optional)
Instructions
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Slice the flank steak thinly against the grain and toss in cornstarch.
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In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, and water.
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In a small bowl, mix cornstarch with water to create a slurry.
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Heat vegetable oil in a pan over medium-high heat. Sear beef in batches until crispy, then remove.
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In the same pan, add the sauce and bring to a simmer. Add cornstarch slurry and stir until the sauce thickens.
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Add the beef back to the pan and toss to coat in the sauce. Garnish with green onions and sesame seeds.
Notes
Adjust sweetness and saltiness by varying the amount of brown sugar and soy sauce.
Add chili peppers for spice if desired.
Serve with steamed rice or fried rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minute
- Category: Main Course
- Method: Pan-fried
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320
- Sugar: 14g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 60mg