Description
A savory and slightly sweet Mongolian beef recipe that brings tender beef and a rich sauce to your table in no time.
Ingredients
Scale
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 3 green onions, chopped
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- In a bowl, toss the sliced flank steak with cornstarch until well coated. Let it sit for 15 minutes.
- In a large skillet or wok, heat vegetable oil over medium-high heat.
- Add the beef to the skillet in a single layer and cook until browned, about 2-3 minutes per side. Remove and set aside.
- In the same skillet, add the chopped green onions, garlic, and ginger. Sauté for about 1 minute until fragrant.
- In a small bowl, mix together soy sauce, brown sugar, and red pepper flakes (if using). Pour the sauce into the skillet and bring to a simmer.
- Return the cooked beef to the skillet and stir to combine, cooking for another 2-3 minutes until the sauce thickens.
- Season with salt and pepper to taste. Serve hot over cooked rice.
Notes
- For extra flavor, marinate the beef in soy sauce and garlic for 30 minutes before cooking.
- Feel free to add vegetables such as bell peppers or broccoli for a more colorful dish.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10
- Fat: 12
- Carbohydrates: 30
- Fiber: 1
- Protein: 22