Simple Mongolian Beef
Simple Mongolian Beef features tender thin slices of flank steak coated in cornstarch, pan-seared to achieve a browned crust, then tossed in a sweet and savory sauce made with brown sugar, soy sauce, garlic, and ginger. The addition of scallions adds freshness and a mild onion flavor. Red pepper flakes can be added for heat, making it suitable for those who enjoy a bit of spice. This recipe’s texture balances the crispy edges of the beef with the glossy, sticky sauce, making it well-suited to serve alongside steamed rice to soak up the flavorful sauce.
Ingredients
- 1 pound flank steak
- 1/4 cup cornstarch
- 3 tablespoons olive oil divided
- 1 small scallions cut into 1" pieces, bunch, green parts only
Sauce ingredients:
- 1/3 cup brown sugar packed
- 3 cloves garlic minced
- 1/4 teaspoon red pepper flakes optional, crushed
- 1 teaspoon ginger grated fresh
- 1/3 cup soy sauce low sodium
- 1/3 cup water
Instructions
- I recommend prepping all ingredients before starting this recipe as it goes fast. Slice the steak against the grain into 1/4" thick pieces, then add it to a bowl and toss it with the cornstarch.
- Add the sauce ingredients to another bowl and whisk together.
- Add 2 tablespoons of the olive oil to a large skillet (I use a 12" one) and let it heat up on your largest burner over medium-high heat until HOT (4-5 minutes on my gas stove).
- You will cook the beef in two batches to get the best browning. Add half the steak to the skillet in a single layer and let it cook undisturbed for 1 minute, then flip, using tongs, and cook for another minute. It should release easily once it's browned. Transfer to a plate. Repeat for the second batch, adding the third tablespoon of olive oil to the skillet.
- Add the sauce to the skillet and let it bubble for about 30 seconds, scraping up any browned bits from the bottom, then add in the scallions and also return the beef to the pan. Toss with the sauce and let it cook for another 1-3 minutes or until the steak is cooked to your liking and the sauce thickens up. Take the skillet off the heat and serve immediately.
Notes
- Double the ginger and red pepper flakes to increase the heat and zing level according to preference.
- Adjust salt and pepper seasoning at the end if needed, especially if using low sodium soy sauce.
- Serve with steamed rice; typically one cup of uncooked rice feeds four people.
- Prepare all ingredients ahead of time as cooking the beef goes quickly and is done in batches for best browning.
Nutrition Information
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 336
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 27g | 54% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 68mg | 23% |
| Sodium | 836mg | 35% |
| Potassium | 516mg | 11% |
| Fiber | 0.5g | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.