Description
This Mongolian Beef recipe features tender flank steak coated in crispy cornstarch, stir-fried to perfection, and smothered in a sweet and savory homemade sauce made from soy sauce, brown sugar, garlic, and a touch of water. Garnished with fresh green onions and sesame seeds, this dish offers a delightful balance of flavors and textures that’s perfect over steamed rice for a satisfying Asian-inspired meal.
Ingredients
Scale
Beef
- 2 pounds flank steak, thinly sliced against the grain
- ½ cup cornstarch
- ½ cup vegetable oil (for frying)
Sauce
- 2 tablespoons vegetable oil
- 1 cup low-sodium soy sauce
- 1 cup packed brown sugar
- 4 cloves garlic, minced
- ½ cup water
Garnish
- 2 green onions, chopped
- Sesame seeds
Instructions
- Prepare Beef: Slice the flank steak into thin strips against the grain to ensure tenderness. Place the cornstarch into a large zip-top bag. Add the beef strips to the bag, seal it, and shake well to coat all pieces evenly with cornstarch. Refrigerate the coated beef until ready to cook to help the coating set.
- Make Sauce: In a medium saucepan, combine 2 tablespoons of vegetable oil, soy sauce, brown sugar, minced garlic, and water. Cook over medium heat, stirring occasionally, allowing the sauce to thicken and reduce by about half. This process should take approximately 15 to 20 minutes. Once thickened, remove the sauce from heat and set aside.
- Fry Beef: Heat ½ cup of vegetable oil in a large skillet or wok over medium-high heat until hot. Add the cornstarch-coated beef strips in batches to avoid overcrowding, frying each batch until the beef turns browned and crispy on the outside. Use tongs to turn the beef for even cooking. Remove the cooked beef with a slotted spoon and drain on paper towels to remove excess oil.
- Combine and Finish: Once all beef batches are cooked, discard any excess oil remaining in the skillet, leaving only a small amount for flavor. Return all the fried beef strips back into the skillet. Pour the prepared sauce evenly over the beef. Toss and stir the beef in the sauce to coat thoroughly. Cook for an additional 2 minutes over medium heat, allowing the beef to absorb the sauce and heat through completely.
- Garnish and Serve: Transfer the sauced Mongolian beef to a serving platter or plates. Garnish with chopped green onions and a sprinkle of sesame seeds for added flavor and crunch. Serve immediately over steamed white rice or your preferred grain for a satisfying meal.
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- Make sure not to overcrowd the pan when frying to allow the beef to get crispy rather than steamed.
- Low-sodium soy sauce controls salt levels but you can adjust according to taste.
- You can substitute flank steak with skirt steak or sirloin if preferred.
- Serve immediately, as the crispiness of the beef softens upon standing.
- Leftovers can be refrigerated for up to 2 days and reheated gently to avoid overcooking the beef.
