Description
This Mongolian Beef recipe features tender, thinly sliced flank steak coated in a crispy cornstarch crust and tossed in a rich, savory-sweet soy and brown sugar sauce. Perfectly balanced with garlic and garnished with green onions and sesame seeds, it’s a crowd-pleasing dish ideal for family dinners or special occasions, best served over steamed rice.
Ingredients
Scale
Beef
- 2 pounds flank steak, thinly sliced against the grain
- ½ cup cornstarch
Sauce
- 1 cup low-sodium soy sauce
- 1 cup packed brown sugar
- 4 cloves garlic, minced
- ½ cup water
Cooking Oils and Garnishes
- ½ cup vegetable oil (for frying)
- 2 tablespoons vegetable oil (for sauce)
- 2 green onions, chopped
- Sesame seeds, for garnish
Instructions
- Prepare the beef: Slice the flank steak into thin strips across the grain to ensure tenderness. Place the cornstarch in a large zip-top bag, add the beef strips, and shake the bag well to coat each piece evenly. Refrigerate the coated beef until ready to cook.
- Make the sauce: In a saucepan, combine 2 tablespoons of vegetable oil, low-sodium soy sauce, packed brown sugar, minced garlic, and water. Cook over medium heat, stirring occasionally, until the sauce thickens and reduces by about half, which should take approximately 15 to 20 minutes. Remove from heat and set aside.
- Cook the beef: Heat ½ cup vegetable oil in a large skillet or wok over medium-high heat. Add the cornstarch-coated beef strips in batches to avoid overcrowding the pan. Fry until each piece is browned and crispy, about 2-3 minutes per batch. Remove the cooked beef with a slotted spoon and drain on paper towels to remove excess oil.
- Combine beef and sauce: Discard excess oil from the skillet, then return all cooked beef strips to the pan. Pour the prepared sauce over the beef, tossing well to coat evenly. Cook for an additional 2 minutes to heat through and meld flavors.
- Garnish and serve: Sprinkle the chopped green onions and sesame seeds on top for a fresh, nutty finish. Serve the Mongolian beef immediately over steamed rice for a complete meal.
Notes
- For best results, slice the beef thinly against the grain to maximize tenderness.
- Be sure not to overcrowd the pan while frying to ensure the beef crisps properly.
- The sauce can be prepared ahead of time and reheated before tossing with the beef.
- If you prefer a spicier version, add red pepper flakes or sliced fresh chili to the sauce.
- Use low-sodium soy sauce to control the saltiness of the dish.
