Easy Mongolian Beef
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
342 kcal
-
Course
Main Course, Dinner
Easy Mongolian Beef
Description
This Mongolian Beef recipe starts by tossing thinly sliced flank steak in cornstarch for a slight crispness when cooked. The sauce combines soy sauce, water, and brown sugar with minced garlic and ginger, boiled briefly to thicken. Separately, the beef cooks over medium-high heat in small batches to ensure proper browning without steaming. Once browned, the beef and sauce are combined and heated until hot and glossy.
The final dish balances sweet and savory flavors anchored by the brown sugar and soy sauce, while fresh garlic and ginger add aromatic depth. The cornstarch coating creates a light crisp texture on the meat’s exterior juxtaposed with tender interior slices. Chopped green onions add a mild sharpness and color contrast when stirred in at the end.
Typically served over steamed rice, this dish benefits from the rice soaking up the sweet-savory sauce. Adding red pepper flakes can introduce a mild heat if desired. Cooking the beef in batches is important to prevent overcrowding and maintain texture. Adjusting sauce sweetness or saltiness is possible by modifying sugar and soy proportions according to preference.
Ingredients
- 2 teaspoons vegetable oil plus 2 tablespoons, divided
- ½ teaspoon ginger fresh, minced
- 4 cloves garlic finely minced
- ½ cup soy sauce less sodium
- ¼ cup water
- ½ cup brown sugar packed
- 1 pound flank steak or your favorite cut of beef, thinly sliced
- ⅓ cup cornstarch
- 2 green onions sliced
Instructions
- Slice the flank steak into thin ¼" pieces. Toss with cornstarch, shaking off any excess and set aside.
- In a 10-inch skillet, heat 2 teaspoons of oil over medium-low heat. Stir in minced ginger and garlic and cook until fragrant, about one minute.
- Add soy sauce, water, and brown sugar to the skillet, then bring to a boil. Let it boil for 3-5 minutes until slightly thickened. Transfer to a small bowl and set aside.
- Heat 1 tablespoon of oil in a separate pan or wok over medium-high heat. Cook the beef in small batches for about 2 minutes. It does not need to be cooked through.
- Once all of the beef is browned, add the beef and sauce back to the skillet and heat over medium until hot and bubbly.
- Remove from heat and stir in green onions. Serve over rice.
Notes
- Use low-sodium soy sauce to control saltiness and achieve balanced flavor.
- Cook beef in small batches to avoid overcrowding the pan, which helps get an even brown sear instead of steaming.
- Slice the beef thinly and against the grain to tenderize the meat.
- For some heat, add ¼ teaspoon red pepper flakes to the sauce.
- Feel free to serve with steamed broccoli or red bell pepper strips for added vegetables.
- Adjust the amount of brown sugar and soy sauce to taste for desired sweetness and saltiness levels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 342 | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 28g | 56% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 1691mg | 70% |
| Potassium | 513mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
