Description
A delicious and easy-to-make Mongolian Beef Stir-Fry that combines tender flank steak with a savory sauce, perfect for serving over rice.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 cup green onions, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Cooked rice, for serving
Instructions
- In a bowl, toss the sliced flank steak with cornstarch until evenly coated. Let it sit for about 10 minutes to allow the cornstarch to adhere.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and cook for 2-3 minutes until browned. Flip and cook for an additional 2-3 minutes. Remove the beef from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
- Pour in the soy sauce and brown sugar, stirring until the sugar dissolves. Bring the mixture to a simmer.
- Return the beef to the skillet, tossing to coat it in the sauce. Cook for an additional 2-3 minutes until the sauce thickens slightly.
- Stir in the chopped green onions and red pepper flakes, if using. Cook for another minute.
- Serve the Mongolian beef over cooked rice.
Notes
- For a healthier option, substitute half of the brown sugar with a sugar substitute.
- Add vegetables such as bell peppers or broccoli for added nutrition and color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Mongolian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg