Description

This Mongolian Beef features a combination of tender flank steak, savory soy sauce, and sweet brown sugar, perfect for a quick and tasty dinner. Easy to make at home, it’s sure to satisfy your cravings for takeout with its flavorful sauce and juicy beef, making it a preferred choice for busy nights at home.

Ingredients

Scale

1 pound flank steak sliced thin against the grain
1/4 cup cornstarch
1/3 cup water
1/4 cup low sodium soy sauce
1/2 cup brown sugar packed
2 teaspoons cornstarch
1/4 cup vegetable oil
2 garlic cloves minced
1 tablespoon minced ginger
4 green onions cut into one inch pieces, with the whites and greens separated

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine the flank steak and cornstarch, ensuring the steak is well coated. Set aside.
In a small bowl, whisk together water, soy sauce, brown sugar, and cornstarch. Set aside.
In a large skillet over medium heat, heat the vegetable oil until shimmering. Cook the meat in batches for about 3 to 5 minutes, avoiding overcrowding the pan. Remove the beef and place it on a plate, covered with foil. Drain excess oil from the pan, leaving about 1 tablespoon.
Add minced garlic, ginger, and the white parts of the green onions to the skillet. Sauté until fragrant, being careful not to burn the garlic.
Add the prepared sauce to the skillet, scraping up browned bits from the bottom. Bring to a simmer and cook until the sauce thickens, about 1 minute. Return the beef to the skillet and toss to coat in the sauce. Garnish with the remaining green onions and serve over rice.

Notes

For a spicier kick, consider adding red pepper flakes to the sauce.
Serve with steamed rice or noodles for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 plate
Calories: 430
Sugar: 20g
Sodium: 750mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 26g
Cholesterol: 70mg