Chowed Mongolian Beef
Indulge in the bold and savory flavors of Chowed Mongolian Beef, a tantalizing stir-fry that combines tender slices of flank steak with a rich, garlic-ginger-infused sauce. This quick and easy recipe features a perfect balance of sweet and savory notes, thanks to the combination of low-sodium soy sauce, brown sugar, and aromatic sesame oil. Lightly coated in cornstarch and seared to perfection, the beef retains a juicy, melt-in-your-mouth texture, while sautéed onions and fresh green onions add layers of depth and freshness. Ready in just 35 minutes from start to finish, this dish is ideal for weeknight dinners or special occasions. Serve it over a bed of fluffy rice or your favorite noodles, and don't forget the green onion garnish for the perfect finishing touch. Elevate your home-cooked meals with this restaurant-quality Mongolian-inspired recipe that's guaranteed to impress! Keywords: Mongolian beef recipe, stir-fry beef, easy weeknight dinner, garlic ginger sauce, savory Asian dish.
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Recipe Information
Ingredients
- 1 lb Flank steak
- 0.25 cup Cornstarch
- 0.25 cup Vegetable oil
- 0.5 cup Soy sauce (low sodium)
- 0.25 cup Brown sugar
- 0.25 cup Water
- 4 cloves Garlic
- 1 teaspoon Ginger (grated)
- 5 stalks Green onions
- 1 medium White onion
- 1 teaspoon Sesame oil
- 4 cups Cooked rice or noodles (for serving)
Instructions
Slice the flank steak into thin strips (against the grain) for tenderness.
Place the sliced flank steak in a bowl and toss with cornstarch until all pieces are evenly coated. Set aside for 10 minutes while preparing other ingredients.
In a small bowl, combine soy sauce, brown sugar, water, minced garlic, and grated ginger. Mix well and set aside.
Thinly slice the white onion and green onions. Separate the green onion tops from the bottoms. The tops will be used for garnish, and the bottoms will be cooked.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer and sear for about 30 seconds to 1 minute per side until browned but not fully cooked through. Cook in batches if necessary to avoid overcrowding the pan. Remove the beef from the skillet and set aside.
In the same skillet, add the sliced white onions and the bottoms of the green onions. Stir-fry for about 2-3 minutes until softened and fragrant.
Pour the sauce mixture into the skillet with the onions. Bring it to a simmer, stirring frequently, and allow the sauce to thicken slightly.
Return the seared beef to the skillet and toss everything together to coat the beef in the sauce. Cook for another 2-3 minutes until the beef is fully cooked and the sauce has thickened to the desired consistency.
Drizzle the sesame oil over the dish and give it a final stir.
Serve the Chowed Mongolian Beef over cooked rice or noodles. Garnish with the green onion tops for a fresh finish.
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 17.0 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 636 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
