Mongolian Beef
A quick and flavorful Mongolian Beef recipe made with tender beef strips, a savory-sweet soy sauce, garlic, ginger, and scallions. Perfect with rice or noodles for a better-than-takeout dinner at home.
Ingredients
- 1 lb flank steak thinly sliced against the grain
- 1/4 cup cornstarch
- 1/2 cup soy sauce low sodium preferred
- 1/2 cup brown sugar packed
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1/2 cup water
- 2 tablespoons vegetable oil
- 5 green onions cut into 2-inch pieces
- 1 teaspoon red pepper flakes optional, for spice
- Cooked white rice for serving
Instructions
- Slice flank steak thinly against the grain. Toss with cornstarch until lightly coated.
- In a bowl, whisk together soy sauce, brown sugar, water, garlic, and ginger. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Cook beef in batches for 2–3 minutes until browned and slightly crispy. Remove and set aside.
- Pour the sauce mixture into the skillet. Bring to a simmer and cook for 2–3 minutes until slightly thickened.
- Return the beef to the pan and toss to coat with the sauce.
- Stir in green onions and cook for another 1 minute.
- Serve hot over white rice or noodles.
Notes
Marinate beef in soy sauce and cornstarch for 15 minutes before cooking for extra tenderness.
Add broccoli, snap peas, or bell peppers for a veggie boost.
Adjust sweetness by reducing brown sugar if desired.
Nutrition
Calories: 420kcal
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