Description
Mongolian Beef is a flavorful and quick stir-fry dish featuring crispy thinly sliced flank steak coated in a sweet and savory sauce made with soy sauce, brown sugar, hoisin, garlic, ginger, and a touch of heat. Served garnished with green onions and sesame seeds, it’s a perfect restaurant-style meal to enjoy at home over steamed rice or noodles.
Ingredients
Scale
Beef
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup cornstarch (for coating the beef)
- 2 tablespoons vegetable oil (for frying)
Sauce
- 1/4 cup soy sauce (low-sodium recommended)
- 1/4 cup water
- 1/2 cup brown sugar (packed)
- 3 tablespoons hoisin sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon rice vinegar
- 1/4 teaspoon red pepper flakes (optional, for heat)
Garnish
- 2-3 green onions, chopped
- Sesame seeds (optional)
Instructions
- Prepare the Beef: Thinly slice the flank steak against the grain into bite-sized strips. Toss the beef in cornstarch, coating each piece evenly. Shake off any excess cornstarch to ensure an even, crispy coating when frying.
- Cook the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the beef in batches to avoid overcrowding, and fry each batch until golden and crispy, about 2-3 minutes. Remove the cooked beef from the skillet and set aside to keep warm.
- Make the Sauce: Using the same skillet, add a little more oil if needed. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Pour in the soy sauce, water, brown sugar, hoisin sauce, rice vinegar, and red pepper flakes if you want some heat. Stir well to combine and bring the sauce to a simmer. Cook for 2-3 minutes until it thickens slightly.
- Combine Beef and Sauce: Return the fried beef to the skillet with the sauce, tossing to coat evenly. Cook an additional 2-3 minutes to allow the beef to absorb the sauce’s rich flavors fully.
- Garnish and Serve: Garnish the dish with chopped green onions and optional sesame seeds. Serve hot over steamed rice or noodles for a delicious and complete meal.
Notes
- Slice the steak thinly against the grain to ensure tenderness.
- Use low-sodium soy sauce to control salt levels.
- Adjust the amount of brown sugar to control sweetness.
- Do not overcrowd the pan when frying to maintain crispiness.
- The sauce thickens quickly, so watch carefully to avoid burning.
- Optional red pepper flakes add a nice subtle heat but can be omitted for a milder flavor.
- This dish pairs well with steamed broccoli or snap peas as a side.
