Description
A quick recipe for savory Mongolian Beef with a sweet and salty sauce.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup beef broth
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 3 tablespoons vegetable oil, divided
- 3 green onions, sliced, white and green parts separated
Instructions
- In a small bowl, whisk together the soy sauce, brown sugar, beef broth, rice vinegar, sesame oil, ginger, and garlic. Set aside.
- In a separate small bowl, mix the cornstarch and water to create a slurry. Set aside.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced steak to the skillet in a single layer, working in batches if necessary, and cook until browned, about 2-3 minutes per side. Remove the steak and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the white parts of the green onions and cook for 30 seconds.
- Pour the reserved sauce mixture into the skillet and bring to a simmer.
- Whisk the cornstarch slurry again and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens, about 1 minute.
- Return the cooked steak to the skillet and toss to coat evenly with the sauce.
- Stir in the green parts of the green onions just before serving.
Notes
- Serve immediately over steamed white or brown rice.
- For extra flavor, add a pinch of red pepper flakes to the sauce mixture.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15
- Sodium: 750
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 28
- Cholesterol: 85
Keywords: Mongolian Beef, beef stir-fry, quick dinner, Asian beef, flank steak