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Mongolian Beef Recipe

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4.4 from 6 reviews

Mongolian Beef is a quick and flavorful stir-fry dish featuring thinly sliced flank steak coated in cornstarch and seared to perfection, then combined with crisp-tender vegetables and a savory-sweet soy-based sauce. This dish offers the perfect balance of tender beef, crunchy vegetables, and a sticky, delicious glaze, making it a popular and easy weeknight dinner option.

Ingredients

Produce

  • 1 carrot, peeled and julienned
  • 1 red bell pepper, sliced into strips
  • 1/3 cup green onions, thickly sliced (from 4 stems)
  • 1 tsp fresh ginger, peeled and grated
  • 4 garlic cloves, peeled and grated

Meat

  • 1 lb flank steak, thinly sliced against the grain

Pantry

  • 1/4 cup corn starch
  • 1/3 cup brown sugar (packed)
  • 1/3 cup water
  • 1/3 cup low-sodium soy sauce
  • 1 tsp Sriracha (or to taste)
  • 1 tsp sesame seeds (optional garnish)

Oils & Fats

  • 1 Tbsp unsalted butter
  • 2 Tbsp neutral oil (divided)

Instructions

  1. Coat the Beef: Place the thinly sliced beef in a bowl and add the cornstarch. Stir thoroughly to ensure each piece is completely coated with cornstarch, which helps create a crispy texture when seared.
  2. Prepare the Sauce: In a separate bowl, combine the brown sugar, water, low-sodium soy sauce, grated ginger, grated garlic, and Sriracha. Stir the mixture until the sugar dissolves and the sauce is well blended. Set aside.
  3. Cook the Vegetables: Heat 1 tablespoon of neutral oil and 1 tablespoon of unsalted butter in a large skillet or wok over medium-high heat. Once hot, add the julienned carrot and sliced red bell pepper. Stir-fry the vegetables until they are crisp-tender, adjusting the cooking time to reach your desired tenderness. Stir frequently to cook evenly. Remove the cooked vegetables and set aside on a separate plate.
  4. Sear the Beef: Increase the heat to high and add the remaining tablespoon of oil to the skillet. When the oil is hot, add the coated beef slices in a single layer without crowding the pan. Sear each side for about 2 minutes to develop a crispy coating. If necessary, cook the beef in batches and add more oil to prevent sticking or dryness.
  5. Combine and Simmer: Return the cooked vegetables and sliced green onions to the skillet with the beef. Pour the prepared sauce over the mixture and stir well to combine all ingredients. Reduce the heat to medium-low and simmer for about 3 minutes, allowing the sauce to thicken and coat the beef and vegetables nicely.
  6. Garnish and Serve: Optionally sprinkle sesame seeds over the dish for garnish. Serve hot, ideally with steamed rice or noodles to complement the rich, flavorful sauce.

Notes

  • Slicing the flank steak thinly against the grain helps ensure tenderness.
  • Coating the beef with cornstarch creates a crispy exterior when seared.
  • Do not overcrowd the pan when cooking the beef; cook in batches for best results.
  • Adjust the spiciness by modifying the amount of Sriracha added.
  • This dish pairs well with steamed jasmine rice or noodles.
  • Use low-sodium soy sauce to control the saltiness of the dish.

Find it online: https://lauracooks.com/mongolian-beef-recipe/