Authentic Mongolian Beef
Experience the rich, savory, and slightly sweet flavors of truly authentic Mongolian Beef. This recipe features tender slices of flank steak coated in a glossy, aromatic sauce, perfect for a quick yet impressive weeknight meal.
Ingredients
- •1 pound flank steak, thinly sliced against the grain
- •1/4 cup cornstarch
- •1/4 cup vegetable oil, plus more for frying
- •4 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •1/2 cup soy sauce
- •1/2 cup water
- •1/4 cup brown sugar, packed
- •1 tablespoon rice vinegar
- •1/2 teaspoon red pepper flakes (optional, for heat)
- •3 green onions, thinly sliced (white and green parts separated)
- •Cooked white rice, for serving
Dietary Info
Instructions
- 1
Step 1: Prepare the beef. Pat the sliced flank steak very dry with paper towels. In a medium bowl, toss the beef with 1/4 cup cornstarch until each piece is lightly coated.
- 2
Step 2: Fry the beef. Heat 1/4 cup vegetable oil in a large wok or skillet over medium-high heat. Working in batches if necessary to avoid overcrowding, add the beef in a single layer and fry for 2-3 minutes per side until browned and crispy. Remove the beef with a slotted spoon and set aside on a plate lined with paper towels to drain excess oil.
- 3
Step 3: Prepare the sauce. In a small bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, and red pepper flakes (if using).
- 4
Step 4: Sauté aromatics. Drain all but 1 tablespoon of oil from the wok. Add the minced garlic, grated ginger, and the white parts of the green onions to the wok. Sauté for 1 minute until fragrant.
- 5
Step 5: Combine and thicken. Pour the prepared sauce into the wok and bring to a simmer, stirring constantly. Let it simmer for 2-3 minutes, or until the sauce begins to thicken. It should be glossy and slightly reduced.
- 6
Step 6: Finish the dish. Return the fried beef to the wok, tossing gently to coat it evenly with the sauce. Cook for another 1-2 minutes until the beef is heated through and well-glazed.
- 7
Step 7: Serve. Stir in the green parts of the sliced green onions just before serving. Serve immediately over hot white rice.
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