Mongolian Beef
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
376 kcal
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Course
Main Course
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Cuisine
Asian
Mongolian Beef
Description
This Mongolian Beef recipe highlights thin slices of flank steak coated in cornstarch and pan-seared in vegetable oil to develop a crispy yet tender texture. The sauce combines low sodium soy sauce, dark brown sugar, minced garlic and ginger, sesame oil, and water, simmered and thickened with additional cornstarch for a glossy and flavorful coating. Fresh green onion pieces are added at the end, offering a mild sharpness and freshness that complements the sweet and savory sauce. Cooking the beef in batches ensures it browns instead of steaming, preserving the texture.
The finished beef can be served over steamed rice to soak up the sauce, making a satisfying main dish. The balance of sweet and savory along with the hearty beef provides a well-rounded meal component. The inclusion of ginger and garlic brings aromatic notes that brighten the dish.
To slice the flank steak thinly and evenly, it is best to partially freeze the meat for about 30 minutes beforehand. Slicing against the grain helps keep the beef tender. Using a large pan or wok ensures the meat cooks in a single layer, avoiding overcrowding which can cause steaming instead of searing.
Ingredients
- 1 1/4 lbs flank steak thinly sliced
- 1/4 cup + 2 teaspoons cornstarch divided use
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons garlic minced
- 1 teaspoon ginger minced
- 1 teaspoon sesame oil toasted
- 1/2 cup soy sauce low sodium
- 1/3 cup water
- 1/2 cup dark brown sugar
- 1/2 cup green onions cut into 1 inch pieces
- salt to taste
- black pepper to taste
Instructions
- Place the flank steak and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.
- Heat the vegetable oil in a large pan over high heat.
- Add the meat in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!). Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
- Remove the meat from the pan and place on a plate lined with paper towels.
- Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.
- Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.
- Add the meat and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.
Notes
- Partially freeze flank steak for about 30 minutes to make thin slicing easier; always slice against the grain for tenderness.
- Cook the beef in batches in a large pan or wok to ensure it sears properly instead of steaming.
- Season the meat lightly with salt and pepper during searing, remembering the sauce already contains salty soy sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 33g | 66% |
| Fat | 16g | 25% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 85mg | 28% |
| Sodium | 1400mg | 58% |
| Potassium | 615mg | 13% |
| Sugar | 27g | 54% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 67mg | 7% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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