Description
A savory and sweet dish featuring tender beef in a flavorful sauce.
Ingredients
Scale
- 1 lb flank steak, sliced very thinly across the grain
- ⅓ cup cornstarch
- 2–4 tbsp vegetable or canola oil
- ½ cup low-sodium soy sauce
- ¼ cup water
- ½ cup packed light brown sugar
- 2 tsp cornstarch + 2 tsp water, mixed to make a slurry
- 1 tsp freshly grated ginger
- 4 cloves garlic, minced
- 1 bunch green onions, chopped
- 2–3 cups hot cooked rice, for serving
Instructions
- Slice the flank steak into ¼-inch slices across the grain.
- Toss the slices with ⅓ cup cornstarch to coat evenly.
- Heat a large pan or wok over medium-high heat.
- Add 1–2 tbsp oil and cook beef in small batches for ~30 seconds per side, just until browned.
- Remove cooked beef to a plate and repeat with remaining batches.
- In a small bowl, whisk together soy sauce, water, brown sugar, and the cornstarch slurry.
- In the same pan, reduce heat to medium, add ginger and garlic, and sauté for ~20 seconds.
- Add the sauce mixture and simmer, stirring, until slightly thickened (~2 minutes).
- Return the beef to the pan and toss with the sauce. Cook 1–2 more minutes until warmed through.
- Stir in chopped green onions.
- Serve immediately over hot cooked rice.
Notes
- Make Ahead: Sauce can be prepared in advance and stored in the refrigerator.
- Meat can also be sliced ahead of time.
- Gluten-Free Option: Use gluten-free soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Mongolian
Nutrition
- Serving Size: 1 serving
- Calories: 391
- Sugar: 27 g
- Sodium: 1219 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 28 g
Keywords: Mongolian Beef, Beef Stir-fry, Asian Cuisine