Easy Mongolian Beef Recipe- Flavorful & Quick Dish

Craving takeout but want something homemade and incredibly easy? This Easy Mongolian Beef recipe brings all the savory, sweet, and garlicky flavors of your favorite Chinese-American dish right to your kitchen in under 30 minutes! Tender slices of beef are coated in a luscious, sticky sauce that’s sure to become a weeknight staple.

Ingredients

• 1.5 lbs flank steak, thinly sliced against the grain
• 2 tbsp cornstarch (for beef)
• 1/4 cup vegetable oil (for frying)
• 1/2 cup low sodium soy sauce
• 1/2 cup water
• 3/4 cup brown sugar, packed
• 1 tbsp fresh ginger, grated
• 2-3 cloves garlic, minced
• 1 tsp rice vinegar (optional, for brightness)
• 1/2 tsp red pepper flakes (optional, for a kick)
• 1 tbsp cornstarch (for sauce)
• 1/4 cup cold water (for cornstarch slurry)
• 4-5 green onions, cut into 1-inch pieces

Instructions

1. Pat the thinly sliced flank steak completely dry with paper towels. In a medium bowl, toss the beef with 2 tablespoons of cornstarch until each piece is lightly coated. This will help create a crispy crust.
2. Heat 1/4 cup vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer (you may need to do this in batches to avoid overcrowding). Fry for 2-3 minutes per side until browned and crispy. Remove the cooked beef from the skillet and set aside on a plate lined with paper towels to drain excess oil. Discard any remaining oil from the pan.
3. In a small bowl, whisk together the soy sauce, 1/2 cup water, brown sugar, grated ginger, minced garlic, rice vinegar (if using), and red pepper flakes (if using).
4. Pour the sauce mixture into the empty skillet and bring to a simmer over medium heat, stirring occasionally until the brown sugar has dissolved.
5. In a separate small bowl, whisk together 1 tablespoon of cornstarch with 1/4 cup cold water to create a slurry. Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly until the sauce thickens to your desired consistency. It should be thick enough to coat the back of a spoon.
6. Return the cooked beef to the skillet with the thickened sauce. Add the chopped green onions and toss everything together until the beef is well coated and the green onions are slightly softened, about 1-2 minutes.
7. Serve immediately over steamed white rice, garnished with extra green onions or sesame seeds if desired. Enjoy your flavorful and quick homemade Mongolian Beef!