Easy Mongolian Beef
User Reviews
5
Easy Mongolian Beef
Description
Easy Mongolian Beef uses flank steak sliced thinly against the grain to ensure tenderness. The meat is dusted lightly with cornstarch before being cooked in batches over medium-high heat, allowing each piece to brown quickly without overcooking. Meanwhile, a sauce combining tamari soy sauce, coconut sugar, water, sesame oil, blackstrap molasses, minced ginger, and chopped garlic simmers briefly until slightly thickened.
The cooked steak is returned to the pan and coated with the sauce for a minute or two, allowing the flavors to meld with the meat. The final dish carries a balance of salty, sweet, and aromatic notes from the sauce ingredients, complemented by the caramelized exterior of the beef and the sharpness of green onions folded in at the end.
This dish comes together with minimal ingredients and fast cooking but delivers classic Mongolian-style flavors suitable for serving over steamed rice or noodles. The recipe notes suggest optional additions like red pepper flakes for heat and provide storage tips, ensuring leftovers maintain texture and flavor when refrigerated or frozen properly.
Use avocado or other high-heat oils for searing, and handle the beef in small batches to avoid steaming. The choice of coconut sugar and blackstrap molasses adds a distinctive sweetness and complexity compared to standard brown sugar.
Ingredients
For the Mongolian Beef
- 2 tablespoons avocado oil or another high-heat oil
- 1 pound flank steak
- ¼ cup cornstarch
- 3 green onions thinly sliced on a diagonal
For the sauce
- ½ cup tamari soy sauce
- ⅓ cup coconut sugar
- ¼ cup water
- 2 teaspoons sesame oil
- 1 teaspoon blackstrap molasses
- 1 teaspoon ginger fresh, minced
- 4 garlic finely chopped, cloves
Instructions
- Prep the sauce. In a medium bowl, stir together the soy sauce, sugar, water, sesame oil, molasses, ginger, and garlic. Set aside.
- Slice the steak. Slice the steak in half lengthwise, then slice crosswise against the grain into thin strips.
- Prep the steak. In a mixing bowl, toss the sliced flank steak with the cornstarch, shake off any excess, and then set aside on a separate plate.
- Cook the steak. Heat the oil in a large skillet or wok over medium-high heat. Add the steak to the wok and cook in small batches, for about 30 to 60 seconds on each side, until browned. Remove the cooked steak to a plate, and repeat this process until all of the steak is cooked. If needed, add a splash of more oil to the wok in between batches.
- Simmer the sauce. Reduce the heat to medium, add the sauce, and let it simmer for 4 to 5 minutes, stirring occasionally, until slightly thickened.
- Finish the Mongolian beef. Add the steak back to the wok, and stir with the sauce for 1 to 2 minutes, to reduce the sauce further and fully coat the meat. Sprinkle the sliced green onions on top, and give it one final stir before serving.
Notes
- Add red pepper flakes at the end for a spicy variation.
- Coconut sugar and molasses can be substituted with brown sugar if unavailable.
- Store cooled leftovers in an airtight container in the fridge for up to 4 days.
- Freeze portions in freezer-safe containers or bags for up to 3 months for convenient reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 68mg | 23% |
| Sodium | 1710mg | 71% |
| Potassium | 513mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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