Description
This tender Mongolian beef is a quick stir-fry with thin cuts of steak coated in cornstarch and sauced with soy, garlic, ginger, and a touch of sweetness from brown sugar, served over rice.
Ingredients
Scale
- Beef Marinade:
- 1 ½ pounds flank steak thinly sliced and cut into bite-sized pieces
- ¼ cup cornstarch
- 2 Tablespoons vegetable oil
- Sauce:
- ½ cup tamari or low sodium soy sauce
- ½ cup water
- ¼ cup brown sugar
- 4 cloves garlic minced
- 1 teaspoon ginger minced (or ¼ teaspoon ground ginger)
- ½ teaspoon red pepper flakes optional, to taste
- For Serving:
- Green onions sliced
- Sesame seeds optional
Instructions
- First, combine ½ cup soy sauce, ½ cup water, ¼ cup brown sugar, garlic, ginger, and red pepper flakes in a bowl and set aside.
- Slice the flank steak into thin strips, about ¼ inch thick, and cut into bite-sized pieces.
- Add the sliced beef to a large re-sealable bag, add ¼ cup cornstarch, seal, and shake to coat the beef evenly.
- Heat 2 Tablespoons vegetable oil in a large skillet over medium-high heat.
- When the oil is hot, add the beef in a single layer (you may need to cook in batches) and sear for 1-2 minutes on each side until golden brown.
- Remove the beef from the pan and set aside.
- Reduce the heat to medium and add the soy sauce mixture to the pan.
- Bring to a boil and then reduce to a simmer until thickened, about 2-3 minutes.
- Add the cooked beef back to the pan and toss in the sauce to coat.
- Cook for an additional 1-2 minutes until the sauce thickens and coats the beef.
- Serve over rice and garnish with green onions and sesame seeds.
- Prep Time: 15 min
- Cook Time: 10 min
- Method: Main Course
- Cuisine: Chinese
Nutrition
- Calories: 350
- Sugar: 12g
- Fat: 12g
- Carbohydrates: 20g
- Protein: 40g