Description
This Copycat Mongolian Beef recipe delivers a perfect balance of sweet and savory flavors in tender flank steak strips cooked to perfection. Coated with a light layer of cornstarch for a delicate crust and tossed in a flavorful sauce made from soy sauce, brown sugar, garlic, and ginger, this dish mimics restaurant-style Mongolian beef at home. Ready in just 30 minutes, it’s an ideal quick and satisfying Asian-inspired stir-fry to serve over steamed rice with fresh green onions adding a mild oniony crunch.
Ingredients
Scale
Beef
- 1 lb. flank steak, cut into ¼-inch thick strips against the grain
- ¼ cup olive oil (divided)
- ¼ cup cornstarch
Sauce
- 1 tsp sesame oil
- 1 tsp olive oil
- 1 tsp fresh ginger, grated
- 2 garlic cloves, minced
- ½ cup soy sauce or Tamari
- ½ cup water
- 2/3 cup packed brown sugar
Garnish
- 3 green onions, cut into 1-inch pieces
Instructions
- Prepare the Beef: Place the flank steak strips and cornstarch in a large zip-top bag. Seal and shake the bag thoroughly to evenly coat the beef with cornstarch. Let this rest for at least 10 minutes to allow the coating to set before cooking.
- Make the Sauce: In a medium skillet, heat sesame oil and 1 teaspoon olive oil over medium heat. Add the grated ginger and minced garlic, sautéing for about 2 minutes while stirring constantly to release their aromas without burning.
- Simmer the Sauce: Pour in the soy sauce, water, and brown sugar. Stir occasionally and cook over medium heat for 3 to 5 minutes, until the sauce thickens slightly. Remove from heat and set aside.
- Cook the Beef Part 1: In a large skillet or wok, heat ¼ cup olive oil over medium heat. Add half of the cornstarch-coated beef strips in a single layer. Cook for 3 to 5 minutes, flipping the strips halfway through to brown both sides and cook thoroughly.
- Drain the Beef: Remove the cooked beef from the skillet and transfer it to a paper towel-lined plate to absorb the excess oil. This step ensures the beef remains crispy and not greasy.
- Cook the Beef Part 2: Repeat the cooking and draining steps with the remaining beef strips and olive oil until all beef is cooked.
- Combine Beef and Sauce: Pour off any excess oil from the skillet or wok used to cook the beef. Return all the cooked beef strips to the pan and pour the prepared sauce over them. Toss everything together and cook over medium heat for an additional 5 minutes to meld the flavors.
- Add Green Onions: Stir in the green onions during the last 30 seconds of cooking to lightly soften them while preserving their fresh flavor and texture.
- Serve: Plate the Mongolian beef over steamed rice and enjoy this flavorful, homemade stir-fry.
Notes
- For best results, cut the flank steak against the grain to ensure tenderness.
- If you prefer a gluten-free version, use Tamari instead of regular soy sauce.
- Adjust the brown sugar amount to your taste for a sweeter or less sweet sauce.
- Use a high smoke-point oil like canola or vegetable oil if preferred instead of olive oil for cooking the beef.
- Do not skip draining the excess oil from cooked beef to prevent a greasy dish.
- The sauce can be made ahead and stored in the refrigerator for up to 2 days.
- Serve with steamed jasmine or basmati rice for an authentic experience.
