Description
This comforting Mongolian beef recipe delivers savory satisfaction with tender flank steak marinated in a flavorful mix of soy sauce, brown sugar, garlic, and ginger. Quick stir-fried to perfection and thickened with cornstarch, it’s garnished with fresh green onions and best served hot over rice for an easy, delicious meal.
Ingredients
Scale
Beef and Marinade
- 1 pound flank steak, sliced thinly
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
Cooking
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1/2 cup water
- 3 green onions, chopped
Instructions
- Marinate the beef: In a medium bowl, combine the soy sauce, brown sugar, minced garlic, and minced ginger. Add the thinly sliced flank steak and toss well to coat. Allow the steak to marinate for 30 minutes to absorb the flavors.
- Heat the oil: Place a pan over medium-high heat and add the vegetable oil. Allow it to heat until shimmering but not smoking, preparing it for stir-frying.
- Stir-fry the beef: Add the marinated beef slices to the hot pan in a single layer. Stir-fry continuously until the beef is browned and cooked through, usually about 3 to 5 minutes.
- Prepare the sauce: In a small bowl, mix the cornstarch with water until smooth. Pour this mixture into the pan with the beef and stir quickly to thicken the sauce, coating the meat evenly.
- Add the green onions: Toss the chopped green onions into the pan and stir for an additional 2 minutes to combine flavors and slightly soften the onions.
- Serve: Remove from heat and serve the Mongolian beef hot over steamed rice for a complete meal.
Notes
- The flank steak should be sliced thinly against the grain to ensure tenderness.
- Marinating the beef for at least 30 minutes allows the flavors to penetrate deeply.
- You can substitute vegetable oil with peanut or canola oil for a nuttier flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with steamed vegetables or a side of fried rice.
