Description

This Mongolian Beef recipe features tender thinly sliced flank steak coated in cornstarch, stir-fried to achieve a crispy exterior, and tossed with fresh vegetables in a flavorful sweet and savory sauce made from soy sauce, brown sugar, garlic, and ginger. The dish is quick to prepare with a perfect balance of spicy, sweet, and savory notes, making it a favorite for weeknight dinners or casual gatherings.

Ingredients

Scale

Beef and Coating

1 pound flank steak, thinly sliced against the grain
1/4 cup cornstarch

Vegetables

1 carrot, peeled and julienned
1 red bell pepper, sliced into strips
1/3 cup green onions, thickly sliced (from 4 stems)

Sauce

1/3 cup brown sugar, packed
1/3 cup water
1/3 cup low-sodium soy sauce
1 teaspoon fresh ginger, peeled and grated
4 garlic cloves, peeled and grated
1 teaspoon Sriracha, or to taste

Cooking Fats and Garnishes

1 tablespoon unsalted butter
2 tablespoons neutral oil, divided
1 teaspoon sesame seeds, optional garnish

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Instructions

Coat the Beef: Place the thinly sliced flank steak in a bowl and add the cornstarch. Stir thoroughly to ensure each slice is completely coated, which will help create a crispy exterior when cooked.
Prepare the Sauce: In a separate bowl, combine the brown sugar, water, low-sodium soy sauce, grated fresh ginger, grated garlic, and Sriracha. Mix well to dissolve the sugar and blend the flavors. Set this sauce aside for later use.
Cook the Vegetables: Heat 1 tablespoon of neutral oil and 1 tablespoon of unsalted butter in a large skillet or wok over medium-high heat. When the skillet is hot, add the julienned carrot and sliced red bell pepper. Stir-fry frequently until the vegetables become crisp-tender according to your preference, then remove them from the skillet and set aside on a separate plate.
Sear the Beef: Increase the heat to high and add the remaining 1 tablespoon of neutral oil to the skillet. Once hot, add the coated beef slices in a single layer without overcrowding the pan. Sear the beef for about 2 minutes per side until a crispy coating forms. Cook the beef in batches if necessary, adding more oil if the pan becomes dry.
Combine and Simmer: Return the cooked vegetables to the skillet along with the thickly sliced green onions. Pour the prepared sauce over the ingredients and stir well to combine everything. Reduce the heat to medium-low and let the sauce simmer for approximately 3 minutes until it thickens and coats the beef and vegetables.
Garnish and Serve: Optionally sprinkle the dish with sesame seeds for added flavor and texture. Serve the Mongolian Beef hot over rice or noodles for a complete meal.

Notes

Slice the flank steak thinly against the grain for a more tender bite.
Do not overcrowd the pan when searing the beef to ensure even crisping.
You can adjust the heat level by varying the amount of Sriracha or substituting it with another chili sauce.
For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
Leftovers can be refrigerated for up to 3 days and reheated in a skillet.