Mongolian Beef
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
391 kcal
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Course
Main Course
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Cuisine
Chinese
Mongolian Beef
Description
This Mongolian Beef recipe starts by slicing flank steak very thin across the grain, then coating it evenly with cornstarch to achieve a slight crispness when pan-fried. The beef is cooked in batches over medium-high heat in a neutral oil until browned but still tender inside.
The sauce is prepared by blending low-sodium soy sauce, water, brown sugar, ginger, garlic, and a cornstarch slurry to thicken it slightly. The cooked beef is returned to the pan with the sauce and green onions, allowing the flavors to meld while warming through.
The resulting dish features a sticky, glossy coating on the beef with a sweet-savory profile and fresh herbaceous notes from the green onions. It is commonly served atop steamed rice, providing a hearty and flavorful entrée.
Advance preparation options include making and refrigerating the sauce early or slicing the meat in advance. Gluten-free adaptations can be made by substituting gluten-free soy sauce.
Ingredients
- 1 pound flank steak , sliced very thinly, across the grain
- 1/3 cup cornstarch
- 2-4 Tablespoons neutral cooking oil vegetable or canola oil, generic cooking oil
- 1/2 cup soy sauce low-sodium
- 1/4 cup water
- 1/2 cup light brown sugar , packed
- 2 tsp cornstarch mixed together to make a “slurry”, + 2 tsp water
- 1 teaspoon ginger freshly grated
- 4 cloves garlic , minced
- 1 bunch green onion , chopped
- 2 or 3 cups rice for serving, hot cooked
Instructions
- Prep steak: Slice the flank steak into 1/4” thin (or thinner) slices, across the grain of the meat. Lay the slices across a large baking sheet or your cutting board, and toss them on all sides with the 1/3 cup cornstarch.
- Cook steak: Heat a large pan or wok over medium-high heat. Once hot add 1 or 2 tablespoons oil. Cook the beef in small batches for about 30-seconds on each side, just until browned on both sides, flipping only once. Remove the beef to a plate and repeat with another batch, as needed.
- Make sauce: In a small bowl whisk together the soy sauce, water, brown sugar, and cornstarch slurry. In the same large pan you used to cook the beef, turn the heat to medium, add the ginger and garlic and sauté for 20 seconds. Add sauce mixture and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes.
- Return beef to the pan with the sauce and toss to combine. Cook for 1-2 more minutes until warmed through. Add green onions.
- Serve immediately, with a side of hot cooked rice.
Notes
- Make the sauce ahead by mixing all ingredients and refrigerate until ready to use.
- Slice the flank steak thinly in advance and store in the refrigerator before cooking.
- Use gluten-free soy sauce for a gluten-free version of this dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 28g | 56% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 68mg | 23% |
| Sodium | 1219mg | 51% |
| Potassium | 566mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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