Description
A quick and easy recipe for restaurant-quality Mongolian Beef ready in just 15 minutes, featuring tender flank steak and a rich, savory sauce.
Ingredients
- 1 pound flank steak, thinly sliced
- 1/4 cup cornstarch
- 1/4 cup vegetable oil, plus more for frying
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, minced
- Green onions, chopped, for garnish
Instructions
- Slice the flank steak against the grain into thin pieces. Toss the sliced beef with cornstarch until coated.
- Heat 1/4 cup vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches and fry until browned and crispy. Remove the beef and set aside.
- In the same skillet, reduce the heat to medium and add soy sauce, water, brown sugar, rice vinegar, ginger, and garlic. Bring the sauce to a simmer, stirring until the sugar dissolves.
- Return the cooked beef to the skillet and toss to coat with the sauce. Cook for 2-3 minutes until the sauce thickens and coats the beef.
- Garnish with chopped green onions before serving.
Notes
For a healthier option, use low-sodium soy sauce. Pair with rice or noodles for a complete meal.
