Description
This Mongolian Beef recipe features tender strips of flank steak coated in crispy cornstarch and stir-fried to perfection before being glazed in a rich, sweet, and savory soy-based sauce. Quick to prepare and full of bold flavors, it makes an ideal main dish served over rice for a satisfying meal.
Ingredients
Scale
Beef
- 2 pounds flank steak, thinly sliced against the grain
- ½ cup cornstarch
- 2 tablespoons vegetable oil (for frying beef)
Sauce
- ½ cup vegetable oil
- 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, as desired
Instructions
- Prepare Beef: Slice the flank steak thinly against the grain to ensure tenderness. Place the cornstarch into a large zip-top bag and add the beef strips. Seal the bag and shake to coat all the beef evenly with cornstarch. Refrigerate the coated beef until ready to cook.
- Make Sauce: In a medium saucepan, combine ½ cup vegetable oil, low-sodium soy sauce, brown sugar, minced garlic, and water. Cook over medium heat, stirring occasionally, and allow the sauce to simmer until it thickens and reduces by about half. This process should take approximately 15 to 20 minutes. Once thickened, set the sauce aside.
- Fry Beef: Heat the remaining 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Working in batches to avoid overcrowding, add the coated beef strips and fry, stirring occasionally, until the beef is browned and crispy on the outside. Remove the cooked beef and drain on paper towels to remove excess oil.
- Combine and Finish: Discard any excess oil from the skillet. Return the fried beef to the skillet and pour the prepared sauce over it. Toss the beef so it is evenly coated with the sauce. Cook together for an additional 2 minutes, allowing the beef to absorb the sauce and heat through.
- Garnish and Serve: Garnish the Mongolian beef with chopped green onions and a sprinkle of sesame seeds. Serve immediately over steamed rice for a complete and flavorful meal.
Notes
- Be sure to slice the flank steak against the grain for maximum tenderness.
- Do not overcrowd the pan when frying the beef; cook in batches for best results and even crispiness.
- You can adjust the sweetness of the sauce by modifying the amount of brown sugar.
- Serve the dish fresh and hot for the best flavor and texture.
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
