Description
This Mongolian Beef recipe features thinly sliced flank steak coated in cornstarch, fried until crispy, and tossed in a sweet and savory soy-based sauce with garlic. Garnished with green onions and sesame seeds, it’s a flavorful, restaurant-style dish that cooks up quickly and pairs perfectly with steamed rice.
Ingredients
Scale
Beef
- 2 pounds flank steak, thinly sliced against the grain
- ½ cup cornstarch
- 2 tablespoons vegetable oil (for frying beef)
- Additional vegetable oil for frying (about ½ cup)
Sauce
- 1 cup low-sodium soy sauce
- 1 cup packed brown sugar
- 4 cloves garlic, minced
- ½ cup water
Garnish
- 2 green onions, chopped
- Sesame seeds
Instructions
- Prepare Beef: Slice the flank steak into thin strips against the grain. Place the cornstarch into a large zip-top bag, add the beef strips, and shake well to coat evenly. Refrigerate until ready to use.
- Make Sauce: In a saucepan, combine vegetable oil, low-sodium soy sauce, packed brown sugar, minced garlic, and water. Cook over medium heat, stirring occasionally, until the sauce thickens and reduces by about half, which will take approximately 15 to 20 minutes. Set the sauce aside.
- Fry Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the beef strips in batches to avoid overcrowding, cooking each batch until browned and crispy. Remove the cooked beef and drain on paper towels to remove excess oil.
- Combine and Finish: Discard any excess oil from the skillet. Return all the fried beef strips to the skillet and pour the prepared sauce over the beef. Toss well to coat everything evenly and cook for an additional 2 minutes or until heated through.
- Garnish and Serve: Garnish the Mongolian beef with chopped green onions and sesame seeds. Serve immediately over steamed rice for a complete meal.
Notes
- Be sure to slice the flank steak thinly against the grain for tender pieces.
- Do not overcrowd the pan when frying beef to ensure crispy texture.
- The sauce thickens best when cooked slowly over medium heat; avoid turning the heat too high.
- Serve with steamed rice or vegetables for a balanced meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
