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Mongolian Beef

Mongolian Beef
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Mongolian beef is a classic Chinese-American dish with tender slices of beef in a rich, savory, and slightly sweet sauce. It’s quick to prepare and perfect for a weeknight meal.

Ingredients

Scale
  • 1 pound beef flank steak, thinly sliced against the grain
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 green onions, sliced (for garnish)
  • Cooked rice or noodles, for serving

Instructions

  1. In a medium bowl, toss the sliced beef with cornstarch until evenly coated.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat.
  3. Add the beef to the skillet in a single layer and cook for 2-3 minutes per side, until browned. Remove the beef from the skillet and set aside.
  4. 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.
  5. Return the beef to the skillet and toss to coat with the sauce. Cook for 2-3 minutes, until the sauce thickens and coats the beef.
  6. Garnish with sliced green onions and serve immediately over rice or noodles.

Notes

  • For extra tender beef, marinate the sliced beef in 1 tablespoon of baking soda for 15 minutes before tossing with cornstarch. Rinse well before cooking.
  • Adjust the amount of red pepper flakes to your preferred spice level.
  • You can substitute flank steak with sirloin or skirt steak.

Nutrition

Find it online: https://kitchenpivot.com/mongolian-beef/