Description
This Mongolian Beef is a quick, better-than-takeout dish made with crispy flank steak coated in a sticky, sweet-savory garlic soy sauce. Ready in under 30 minutes, it’s a weeknight favorite that delivers bold Asian-inspired flavor with minimal effort.
Ingredients
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1 lb flank steak, thinly sliced against the grain
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1/4 cup cornstarch
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2 tablespoons vegetable oil
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3 cloves garlic, minced
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1 tablespoon fresh ginger, minced
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1/2 cup low-sodium soy sauce
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1/3 cup brown sugar, packed
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1/4 cup water
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1 teaspoon sesame oil
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2–3 green onions, chopped (plus more for garnish)
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Sesame seeds for topping (optional)
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Steamed white rice, for serving
Instructions
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Toss the sliced flank steak in cornstarch until evenly coated. Let sit for 10 minutes.
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In a small bowl, whisk together soy sauce, brown sugar, water, and sesame oil. Set aside.
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Heat vegetable oil in a large skillet or wok over medium-high heat.
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Fry the steak in batches for 2–3 minutes per side until browned and crispy. Remove and set aside.
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In the same pan, add a bit more oil if needed and sauté garlic and ginger for 30 seconds.
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Pour in the sauce mixture, bring to a simmer, and cook for 2–3 minutes until slightly thickened.
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Return the cooked beef to the pan and stir to coat in the sauce.
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Add green onions and stir for 1 minute.
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Serve hot over steamed rice and garnish with sesame seeds and extra green onions.
Notes
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For extra crispiness, pat the beef dry before coating with cornstarch.
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Adjust sweetness by reducing or increasing brown sugar to taste.
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This dish reheats well, making it great for meal prep.
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You can substitute chicken or tofu for a different protein twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes