Description
This Easy Mongolian Beef recipe features tender flank steak coated in a crispy cornstarch crust and tossed in a savory, sweet soy-based sauce with ginger, garlic, and scallions. Ready in under 30 minutes, it’s a quick and flavorful takeout-style dish perfect for weeknight dinners. Serve with steamed white rice and garnish with sesame seeds for a restaurant-quality meal at home.
Ingredients
Scale
Beef and Coating
- 1 ½ lbs flank steak, sliced into 2-inch pieces against the grain
- ¼ cup cornstarch
Sauce and Aromatics
- ⅓ cup vegetable oil, for frying
- 2 teaspoons freshly grated ginger
- 4 garlic cloves, finely minced
- 1 cup beef broth (or water)
- 1 cup low-sodium soy sauce
- ¾ cup dark brown sugar
- 6 scallions, chopped into 2-inch pieces
- Kosher salt & fresh ground black pepper, to taste
Garnish and Serving
- Sesame seeds, for garnishing (optional)
- Steamed white rice, for serving (optional)
Instructions
- Coat the steak: In a large bowl, combine the sliced flank steak and cornstarch. Toss thoroughly to coat all pieces evenly and set aside to allow the cornstarch to adhere.
- Fry the steak: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the coated steak pieces in a single even layer in batches to avoid overcrowding. Cook until browned and lightly crispy, about 5-6 minutes. Remove the cooked steak and place on a plate.
- Sauté aromatics: Using the same skillet with the leftover oil and browned bits, add freshly grated ginger and minced garlic. Cook, stirring frequently, until fragrant, about 1-2 minutes, being careful not to burn the garlic.
- Make the sauce: Pour in the beef broth (or water), soy sauce, and add the dark brown sugar. Stir well to combine all ingredients. Bring the mixture to a boil and let it cook for 2-3 minutes to meld flavors and slightly thicken.
- Combine steak with sauce: Return the fried steak pieces to the skillet and stir well to coat with the simmering sauce. Continue cooking for an additional 2-3 minutes to allow the steak to absorb the flavors and sauce to thicken further.
- Add scallions and season: Stir in the chopped scallions and cook for 1-2 minutes until slightly softened. Taste the sauce and adjust seasoning with kosher salt and freshly ground black pepper as desired.
- Serve: Serve the Mongolian beef immediately over steamed white rice or your favorite side. Garnish with sesame seeds if desired for added texture and flavor.
Notes
- For best results, slice the flank steak thinly and against the grain to ensure tenderness.
- Do not overcrowd the pan while frying the steak to maintain crispiness.
- If you prefer less sweetness, reduce the brown sugar slightly to taste.
- Use low-sodium soy sauce to control salt levels and balance flavors.
- This dish can be prepared with water instead of beef broth for a lighter sauce.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Keywords: Mongolian beef, easy Chinese recipe, flank steak recipe, sweet soy beef, quick dinner, stir-fry beef
