Mongolian Beef
A flavorful Mongolian Beef dish with tender flank steak coated in a sweet and savory sauce, perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
- Diet: Gluten-Free (with adjustments)
Ingredients
Scale
- 1 pound flank steak, sliced thinly
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 teaspoon ginger, minced
- 3 cloves garlic, minced
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Tenderizing the Steak: In a bowl, coat the sliced flank steak with cornstarch and let it sit for about 15 minutes.
- Heating the Skillet: Heat the vegetable oil in a large skillet over medium-high heat.
- Browning the Steak: Add the steak slices to the skillet and cook until they’re browned, about 2-3 minutes per side.
- Mixing the Sauce: In a separate bowl, mix together the soy sauce, brown sugar, ginger, and garlic.
- Pouring the Sauce: Pour the sauce over the cooked beef in the skillet and stir to coat.
- Cooking to Thicken: Cook for an additional 2-3 minutes, until the sauce has thickened.
- Stirring in Green Onions: Stir in the green onions and season with salt and pepper to taste.
- Serving it Up: Serve hot over rice.
Notes
For best results, freeze the flank steak for about 30 minutes before slicing. Adjust the sweetness of the sauce to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 17g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg
Find it online: https://ameliasweets.com/2026/07/29/mongolian-beef/