Mongolian Beef
A quick and flavorful Mongolian Beef dish that blends savory and sweet flavors, perfect for busy weeknights or special gatherings.
Ingredients
For the Beef
- 1 pound flank steak, thinly sliced against the grain Slice against the grain for tenderness.
- 2 tablespoons vegetable oil For frying.
- 1 tablespoon minced garlic Fresh garlic for flavor.
- 1 tablespoon grated ginger Fresh ginger for flavor.
- ½ cup soy sauce Use high-quality soy sauce for best results.
- ½ cup brown sugar For sweetness.
- 1 tablespoon cornstarch For thickening the sauce.
- ½ cup water To mix with the sauce.
- 3 pieces green onions, sliced For garnish and flavor.
- as needed servings cooked rice For serving.
Instructions
Preparation
- Start by slicing the flank steak against the grain into thin strips.
- In a small bowl, combine soy sauce, brown sugar, cornstarch, and water. Mix until well blended and set aside.
Cooking
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Once hot, add the beef in a single layer. Cook for 2–3 minutes without stirring, allowing it to sear.
- Stir-fry for an additional 2 minutes until the beef is cooked through.
- Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
- Pour the sauce over the beef, stirring to coat the meat evenly. Let it simmer for 2–3 minutes until the sauce thickens.
- Add the sliced green onions and mix well. Cook for an additional minute.
Serving
- Serve the Mongolian beef hot over a bed of cooked rice.
Notes
For extra tender beef, marinate it in soy sauce for 15–30 minutes before cooking. For added flavor, you can include red pepper flakes for heat.