Mongolian Beef
Get ready to savor the bold, irresistible flavors of Mongolian Beef, a restaurant-style dish you can easily recreate at home! This mouthwatering recipe features tender flank steak, coated in cornstarch for a perfectly crisp texture, stir-fried to golden perfection, and smothered in a savory-sweet sauce made with soy sauce, dark brown sugar, and a hint of red pepper flakes for a subtle kick. Fresh ginger and garlic add aromatic depth, while green onions and sesame seeds lend a vibrant, finishing touch. Ready in just 35 minutes, this quick and easy recipe is ideal for weeknight dinners. Serve this Mongolian Beef over steamed rice or noodles for a satisfying meal that's packed with Asian-inspired flavors. Perfect for fans of takeout classics, this dish will surely impress!
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Recipe Information
Ingredients
- 1 pound flank steak
- 0.25 cup cornstarch
- 0.5 cup vegetable oil
- 0.5 cup low-sodium soy sauce
- 0.25 cup dark brown sugar
- 0.5 cup water
- 1 tablespoon fresh ginger
- 3 large garlic cloves
- 5 stalks green onions
- 0.5 teaspoon red pepper flakes
- 1 tablespoon sesame seeds
Instructions
First, prepare the flank steak by slicing it against the grain into thin strips, about 1/4 inch thick.
Place the sliced steak in a bowl and add the cornstarch. Toss to ensure the beef is evenly coated. Let it sit for 10 minutes to absorb.
In the meantime, prepare the sauce by mixing the soy sauce, brown sugar, and water in a small bowl. Stir until the sugar is dissolved.
Peel and mince the ginger and garlic cloves. Set aside.
Heat the vegetable oil in a large frying pan or wok over medium-high heat until hot but not smoking.
Add the beef to the pan in a single layer and cook for about 2-3 minutes until the edges are crispy. You might need to do this in batches to avoid overcrowding. Remove the beef from the pan with a slotted spoon and set aside.
In the same pan, remove any excess oil, leaving about a tablespoon. Add the minced ginger and garlic, stirring quickly, for about 30 seconds until fragrant.
Pour the prepared soy sauce mixture into the pan, stirring to combine with the aromatics. Add red pepper flakes for some heat.
Allow the sauce to simmer for 2 minutes, then return the beef to the pan, tossing to coat it in the sauce. Cook for an additional 2-3 minutes until the sauce thickens slightly and the beef is well-glazed.
Slice the green onions into 1-inch pieces and add to the pan, stirring for a final minute.
Serve the Mongolian beef hot, garnished with sesame seeds on top. Pair with steamed rice or noodles as desired.
Nutrition Facts
Calories |
2475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.9 g | 223% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 72.0 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 5688 mg | 247% | |
| Total Carbohydrate | 94.9 g | 35% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 59.5 g | ||
| Protein | 152.5 g | 305% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 180 mg | 14% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1780 mg | 38% | |
*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.
