Mongolian Beef
A delicious, easy-to-make version of Mongolian Beef, featuring tender flank steak in a sweet and savory soy sauce glaze.
Ingredients
Main Ingredients
- 1 lb flank steak, sliced thinly Slice against the grain for maximum tenderness.
- 1/2 cup soy sauce Use low-sodium if watching sodium intake.
- 1/4 cup brown sugar Balances the saltiness of the soy sauce.
- 1 tablespoon cornstarch Use to thicken the sauce.
- 2 tablespoons vegetable oil Neutral-flavored oil recommended.
- 4 cloves garlic, minced Adds depth of flavor.
- 1 inch ginger, minced Gives a zing to the dish.
- to taste cooked rice or noodles for serving Use for serving the dish.
Instructions
Preparation
- Slice the flank steak as thinly as possible.
- In a medium bowl, whisk together soy sauce, brown sugar, and cornstarch until well combined.
- Heat vegetable oil in a large frying pan or wok over medium-high heat.
Cooking
- Add the sliced flank steak to the pan and cook until browned, about 3 minutes.
- Add minced garlic and ginger, cooking for an additional minute.
- Pour the sauce over the beef and let it simmer until the sauce thickens, about 2-3 minutes.
- Stir in the chopped green onions before serving.
Serving
- Serve hot over cooked rice or noodles.
Notes
Let leftovers cool completely before transferring to an airtight container. Store in the fridge for 3-4 days; reheat with a splash of water or soy sauce.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 28gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 1gSugar: 12g
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