Description
This Mongolian beef recipe features tender flank steak coated in a savory and sweet soy-based sauce, quickly sautéed with garlic, ginger, and green onions to create a flavorful dish that’s perfect served over rice. Ready in just 25 minutes, it’s an easy and delicious way to enjoy a classic Chinese-American favorite at home.
Ingredients
Scale
Beef and Marinade
- 1 pound flank steak, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
Cooking
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 cup green onions, chopped
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Marinate the steak: In a bowl, combine the thinly sliced flank steak with soy sauce and brown sugar. Mix well to ensure all pieces are coated, then let it marinate for 15 minutes to absorb flavor.
- Heat the oil: Place a pan over medium-high heat and add the vegetable oil. Allow it to get hot before adding aromatics.
- Sauté aromatics: Add the minced garlic and ginger to the hot oil and sauté for about 1 minute until fragrant but not burnt, giving a flavorful base to the dish.
- Cook the steak: Add the marinated flank steak to the pan. Cook, stirring frequently, until the beef is browned and cooked through, about 4-5 minutes.
- Thicken the sauce: In a small bowl, mix the cornstarch and water to create a slurry. Pour this into the pan and stir well to thicken the sauce, cooking for another minute until the sauce is glossy and coats the beef.
- Add green onions: Stir in the chopped green onions and cook for an additional 2 minutes to combine their fresh flavor into the sauce.
- Serve: Transfer the Mongolian beef to a plate and serve hot, ideally over steamed white rice to soak up the delicious sauce.
Notes
- Use flank steak or skirt steak for best results as they slice thinly and cook quickly.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Adjust brown sugar quantity to taste if you prefer sweeter or less sweet sauce.
- Make sure to slice the steak thinly against the grain for tender bites.
- This recipe is best served immediately to enjoy the sauce at its freshest.
