Mongolian Beef
A savory-sweet dish featuring tender beef, soy sauce, ginger, and garlic, perfect for a quick and delicious meal.
Equipment
- Skillet or Wok
- Medium Bowl
- Measuring Cups
- Measuring Spoons
- Knife
Ingredients
- 1 lb. flank steak thinly sliced against the grain
- 1/3 cup soy sauce
- 1/3 cup water
- 1/3 cup light brown sugar
- 1 1/2 Tbsp. minced ginger
- 6 cloves garlic minced
- 1/3 cup cornstarch
- 3 Tbsp. vegetable oil
- 10 pieces dried red chilies (or 1/2 teaspoon crushed red pepper flakes, optional)
- 5 pieces green onions sliced into 1-inch pieces
- Rice for serving
Instructions
- In a medium bowl, combine soy sauce, water, brown sugar, minced ginger, and minced garlic. Whisk until well blended.
- In a large bowl, toss the sliced flank steak with cornstarch until evenly coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef, cooking for about 3-4 minutes until browned. Remove and set aside.
- Pour the prepared sauce into the skillet, scraping up browned bits from the bottom.
- Add the cooked beef back into the skillet with dried red chilies (if using) and sliced green onions. Cook for about 1 minute until heated through.
- Serve hot over steamed rice, garnished with extra green onions if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.