Description
A flavorful and quick Mongolian Beef recipe featuring tender flank steak coated in cornstarch, stir-fried with crisp vegetables, and coated in a sweet and savory brown sugar-soy sauce. Perfect for a weeknight dinner served over rice.
Ingredients
Scale
Vegetables
- 1 carrot, peeled and julienned
- 1 red bell pepper, sliced into strips
- 1/3 cup green onions, thickly sliced (from 4 stems)
Beef and Coating
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
Sauce
- 1/3 cup brown sugar, packed
- 1/3 cup water
- 1/3 cup low-sodium soy sauce
- 1 teaspoon Sriracha, or to taste
- 1 teaspoon fresh ginger, peeled and grated
- 4 garlic cloves, peeled and grated
Cooking Fats and Garnish
- 1 tablespoon unsalted butter
- 2 tablespoons neutral oil, divided
- 1 teaspoon sesame seeds, optional garnish
Instructions
- Coat the Beef: Place the thinly sliced beef in a bowl and add the cornstarch. Stir well to ensure every piece is completely coated, which will help create a crispy texture when cooked.
- Prepare the Sauce: In a separate bowl, combine brown sugar, water, low-sodium soy sauce, Sriracha, fresh ginger, and grated garlic. Stir until the sugar is dissolved and the ingredients are thoroughly mixed. Set aside.
- Stir-fry Vegetables: Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet or wok over medium-high heat. Once hot, add the julienned carrot and sliced red bell pepper. Stir-fry frequently until the vegetables become crisp-tender, then transfer them to a separate plate to keep warm.
- Sear the Beef: Turn the heat to high and add the remaining 1 tablespoon of oil to the skillet. When the oil is hot, add the beef slices in a single layer, taking care not to overcrowd the pan. Sear the beef for about 2 minutes on each side until a crispy coating forms. If needed, add more oil between batches.
- Combine and Simmer: Return the cooked vegetables to the skillet and add the sliced green onions. Pour the prepared sauce over the beef and vegetables. Reduce heat to medium-low and allow the mixture to simmer for around 3 minutes, stirring occasionally, until the sauce thickens and coats all ingredients evenly.
- Garnish and Serve: If desired, sprinkle sesame seeds over the top as a garnish. Serve the Mongolian Beef hot, ideally with steamed rice or noodles.
Notes
- Slice the flank steak thinly against the grain for the most tender bites.
- Cook the beef in batches to avoid steaming and ensure a nice crispy exterior.
- Adjust Sriracha to control the spice level according to preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Serve with steamed rice, cauliflower rice, or noodles for a complete meal.
