Mongolian Beef
User Reviews
5.0
297 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
391 kcal
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Course
Main Course
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Cuisine
Chinese
Mongolian Beef
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This easy Mongolian Beef recipe is inspired by my favorite takeout dish. Tender beef and fresh green onions in an amazing garlic and ginger sauce, served over hot cooked rice, and ready in 30 minutes!
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Ingredients
- 1 pound flank steak , sliced very thinly, across the grain
- 1/3 cup cornstarch
- 2-4 Tablespoons oil (vegetable or canola oil)
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1/2 cup light brown sugar , packed
- 2 tsp cornstarch + 2 tsp water mixed together to make a “slurry”
- 1 teaspoon freshly grated ginger
- 4 cloves garlic , minced
- 1 bunch green onion , chopped
- 2 or 3 cups hot cooked rice for serving
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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 Ahead Instructions: Make the sauce ahead by mixing all sauce ingredients and storing them in the refrigerator before using. You can also slice the meat ahead of time and store in the fridge until ready cook.
- Make the sauce ahead by mixing all sauce ingredients and storing them in the refrigerator before using. You can also slice the meat ahead of time and store in the fridge until ready cook.
- Gluten-free Adaptations: use gluten-free soy sauce.
Nutrition Information
Show Details
Calories
391kcal
(20%)
Carbohydrates
41g
(14%)
Protein
28g
(56%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.03g
Cholesterol
68mg
(23%)
Sodium
1219mg
(51%)
Potassium
566mg
(16%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
60IU
(1%)
Vitamin C
2mg
(2%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
297 reviews
Excellent
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