Description
Mongolian beef is a popular Chinese-American dish. It features tender slices of beef in a rich, savory, and slightly sweet sauce. It is often served with rice.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 1 tablespoon vegetable oil
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 2 green onions, sliced (for garnish)
Instructions
- In a medium bowl, toss the sliced flank steak with cornstarch until evenly coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the beef in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Remove the beef from the skillet and set aside.
- In the same skillet, add soy sauce, water, brown sugar, rice vinegar, ginger, garlic, and red pepper flakes (if using). Bring the sauce to a simmer, stirring until the sugar dissolves.
- Return the cooked beef to the skillet and toss to coat with the sauce. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
- Garnish with sliced green onions and serve immediately with rice.
Notes
- For extra tender beef, marinate the steak in a little soy sauce and baking soda for 30 minutes before coating with cornstarch.
- Adjust the red pepper flakes to your preferred level of spice.
- This dish is best served fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg