Description
This Mongolian Beef recipe is incredibly easy + weeknight-friendly. You’ll love this iconic dish that packs mega flavor with garlic, ginger, soy sauce, scallions, and more. Pair the umami-laden, saucy beef with steamed rice for an ultimate takeout-inspired homemade meal that everyone will swoon over!
Ingredients
- 1 ½ lbs flank steak, sliced into 2-inch pieces against the grain
- ¼ cup cornstarch
- ⅓ cup vegetable oil, for frying
- 2 teaspoons freshly grated ginger
- 4 garlic cloves, finely minced
- 1 cup beef broth (or water)
- 1 cup low-sodium soy sauce
- ¾ cup dark brown sugar
- 6 scallions, chopped into 2-inch pieces
- Kosher salt & fresh ground black pepper- to taste
- Sesame seeds, for garnishing & steamed white rice, for serving- optional
Instructions
- In a large bowl, combine the flank steak and cornstarch. Toss to coat all pieces of steak, set aside.
- In a large skillet, heat oil over medium-high heat. Once the oil is hot, working in batches, gently add pieces of steak in an even layer. Cook the steak until browned and lightly crisp, about 5-6 minutes. Then transfer all the steak to a plate and set aside.
- Add the ginger and garlic to the same skillet and cook, stirring often, until fragrant, about 1-2 minutes.
- Add broth (or water), soy sauce, and brown sugar. Stir the mixture to combine and let the mixture come up to a boil, about 2-3 minutes.
- Add the steak back into the pan, stirring the steak well to combine with the simmering sauce, and continue cooking for another 2-3 minutes.
- Lastly, add scallions and stir well to combine. Continue cooking for 1-2 minutes for the flavors to meld. Give the dish a taste test and adjust with salt/pepper to preference.
- Serve the beef immediately with steamed white rice (or your favorite sides) and garnish with sesame seeds, if desired.
Notes
- Please read blog post in its entirety for more tips + tricks.