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Mongolian Beef

A close-up of a bowl filled with delicious, glossy Mongolian beef strips sprinkled with sesame seeds.
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A copycat recipe for tender beef strips coated in a sweet and savory soy-ginger garlic sauce, perfect for a weeknight dinner.

Ingredients

Scale
  • 1 pound flank steak, thinly sliced against the grain
  • 1/4 cup soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1/2 cup beef broth
  • 1/4 cup packed brown sugar
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 2 green onions, sliced, for garnish

Instructions

  1. In a bowl, combine the sliced flank steak with soy sauce, 2 tablespoons cornstarch, and sesame oil. Toss to coat and let marinate for at least 15 minutes.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer (cook in batches if necessary) and sear for 1-2 minutes per side until browned. Remove beef from skillet and set aside.
  3. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant.
  4. Pour in the beef broth, brown sugar, oyster sauce, and rice vinegar. Bring to a simmer, stirring to dissolve the brown sugar.
  5. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
  6. Return the seared beef to the skillet and toss to coat with the sauce. Cook for another minute until the beef is heated through and coated.
  7. Serve immediately over rice, garnished with sliced green onions.

Notes

  • For best results, slice the flank steak when it is partially frozen.
  • Adjust the brown sugar to your preferred sweetness level.
  • This dish pairs well with steamed white or brown rice.

Nutrition

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