Description
This Mongolian Beef is a savory, slightly sweet, and perfectly spicy stir-fry dish featuring tender slices of beef coated in a delicious sauce made with soy sauce, brown sugar, and ginger. It’s a classic takeout favorite that you can easily make at home, packed with flavor and served over steamed rice or noodles. Quick, easy, and incredibly satisfying!
Ingredients
For the Beef:
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons vegetable oil (for frying)
- 1/4 cup cornstarch (for coating the beef)
For the Sauce:
- 1/4 cup soy sauce (low-sodium recommended)
- 1/4 cup water
- 1/2 cup brown sugar (packed)
- 3 tablespoons hoisin sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon rice vinegar
- 1/4 teaspoon red pepper flakes (optional, for heat)
Garnish (optional):
- 2–3 green onions, chopped
- Sesame seeds (optional)
Instructions
-
Prepare the Beef:
Thinly slice the flank steak against the grain into bite-sized strips. Toss the beef in cornstarch, coating each piece evenly. Shake off any excess cornstarch. -
Cook the Beef:
Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the beef in batches to avoid overcrowding the pan. Fry the beef until golden and crispy, about 2-3 minutes per batch. Remove the beef from the skillet and set it aside. -
Make the Sauce:
In the same skillet, add a little more oil if needed. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
Add the soy sauce, water, brown sugar, hoisin sauce, rice vinegar, and red pepper flakes (if using). Stir well to combine and bring to a simmer. Let the sauce cook for about 2-3 minutes, until it thickens slightly. -
Combine Beef and Sauce:
Return the fried beef to the skillet and toss it in the sauce, making sure the beef is evenly coated. Cook for an additional 2-3 minutes, allowing the beef to absorb the flavors of the sauce. -
Garnish and Serve:
Garnish with chopped green onions and sesame seeds, if desired. Serve over steamed rice or noodles for a complete meal.
Notes
- If you prefer a thicker sauce, you can mix a little cornstarch with water and stir it into the sauce to thicken it.
- For extra flavor, you can add some sliced bell peppers, onions, or other vegetables to the stir-fry.
- Flank steak works best for this recipe due to its tenderness, but you can substitute with other cuts like sirloin or ribeye.
- This dish is best served immediately, but leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Dish, Stir-Fry, Asian Cuisine
- Method: Stir-Frying
- Cuisine: Chinese, Asian-American
Nutrition
- Serving Size: 1 plate (with rice)
- Calories: 400
- Sugar: 22g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 50mg