Mongolian Beef

Rich tender slices of flank steak stir fried with a sweet soy ginger garlic sauce. As good as your favorite take-out!

Course Main Course

Cuisine American, Chinese

Prep Time 10

Cook Time 20

Total Time 30

Servings as main dish; 4 servings with other side dishes

Calories 814kcal

Author Toni Dash

Ingredients

1 pound flank steak sliced in ¼-inch thickness across the grain
1/4 cup cornstarch
3 tablespoons vegetable oil
1 teaspoon fresh ginger minced
3 cloves garlic minced
1/3 cup soy sauce
1/4 cup water
1/2 cup brown sugar packed
1 tablespoon hoisin sauce regular or gluten-free
2 green onions sliced (optional garnish)
Sesame seeds optional garnish

Instructions

Place the sliced flank steak in a gallon zipper-close plastic bag.
Sprinkle the cornstarch into the bag. Seal and toss to fully coat the flank steak. Set aside.
In a small pan over medium heat, add 1 tablespoon of the oil. Add the ginger and garlic. Cook and stir for about 1 minute, until fragrant.
Add the soy sauce, water, brown sugar and hoisin sauce. Bring the mixture to a simmer and simmer for 3 - 5 minutes. Set aside.
In a large skillet or wok over medium heat, add the remaining 2 tablespoons of oil. When the top of the oil is shimmering, add the flank steak and cook until it’s browned on all sides, about 2 - 3 minutes.
Pour the sauce into the skillet and stir to coat the beef. Cook until the sauce begins to thicken and bubble.
Serve over cooked rice and garnish with green onions and sesame seeds.

Notes

How to cut the flank steak

Cut the flank steak across the grain (not with it). To make cutting it easier, put it in the freezer for 15 - 20 minutes before slicing. Thinly slice your beef across the grain in about ¼” - ½” thick pieces.

Pro Tips

Have all ingredients ready before starting to cook. The recipe moves quickly.

Don't over crowd the pan when cooking the beef. If needed cook it in batches and combine it all before adding the sauce at the end.

Nutrition