This incredibly easy mongolian beef recipe is so simple and delicious; with flavor from garlic, ginger, soy sauce, and brown sugar. Pair with steamed rice for an ultimate meal. Takeout fakeout!
- 1 1/2 lb flank steak, sliced into 2-inch pieces against the grain
- 1/4 cup cornstarch
- 1/3 cup vegetable oil, for frying
- 2 teaspoons freshly grated ginger
- 4 garlic cloves, finely minced
- 1 cup water
- 1 cup low-sodium soy sauce
- 3/4 cup dark brown sugar
- 4–5 scallions, chopped into 2-inch pieces
- optional: sesame seeds, for garnishing and steamed white rice
- In a large bowl, combine flank steak and cornstarch. Toss to coat all pieces of steak, set aside.
- In a large non-stick skillet, heat oil over medium-hight heat. Once oil is hot, gently add in pieces of steak. Don’t overcrowd pan, fry steak in batches if you need to. Cook steak until browned and lightly crisp, about 5-6 minutes. Then transfer all steak to a plate and set aside.
- Add ginger and garlic to same skillet and cook until fragrant, about 1-2 minutes.
- Pour in water and soy sauce. Then sprinkle in brown sugar. Stir to combine and let mixture come up to a boil, about 2-3 minutes.
- Add steak back into pan, stir to combine, and continue cooking for another 2-3 minutes.
- Lastly, add in scallions, stir together, and let cook for 1-2 minutes.
- Serve warm in bowls with steamed white rice and sesame seed garnish, if desired.
Keywords: steak, beef, asian