Description
This Simple Mongolian Beef recipe features tender flank steak coated in a crispy cornstarch crust and smothered in a flavorful sauce made with soy sauce, garlic, ginger, and brown sugar. Cooked quickly on the stovetop, it’s an easy and delicious weeknight dinner that combines sweet, savory, and slightly spicy elements for a well-balanced dish.
Ingredients
Scale
Beef
- 1 pound flank steak, sliced against the grain into 1/4″ thick pieces
- 1/4 cup cornstarch
- 3 tablespoons olive oil, divided
Sauce
- 1/3 cup (packed) brown sugar
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon grated fresh ginger
- 1/3 cup low sodium soy sauce
- 1/3 cup water
Vegetables
- 1 small bunch scallions (green parts only), cut into 1″ pieces
Instructions
- Prep the beef: Slice the flank steak against the grain into 1/4 inch thick pieces. Place the sliced steak in a bowl and toss evenly with the cornstarch to coat all pieces well.
- Mix the sauce: In a separate bowl, whisk together the brown sugar, minced garlic, crushed red pepper flakes (if using), grated fresh ginger, low sodium soy sauce, and water until the sugar dissolves and the sauce is combined.
- Heat the skillet: Add 2 tablespoons of olive oil to a large 12-inch skillet and heat it over medium-high heat on your largest burner. Let it get hot, about 4-5 minutes on a gas stove, so the pan is ready to sear the beef.
- Cook the beef in batches: To achieve optimal browning, cook the beef in two batches. Add half the beef in a single layer and let it cook undisturbed for 1 minute. Flip using tongs and cook for another minute until it browns and easily releases from the pan. Transfer to a plate. Repeat the process with the second half of the beef, adding the remaining tablespoon of olive oil before cooking.
- Make the sauce and finish cooking: Pour the prepared sauce into the hot skillet and let it bubble for about 30 seconds while scraping up any browned bits stuck to the pan. Add the scallions and return the cooked beef to the skillet. Toss everything together in the sauce and cook for another 1-3 minutes until the beef is cooked through and the sauce thickens slightly. Remove from heat and serve immediately for best flavor and texture.
Notes
- For a spicier dish, increase the crushed red pepper flakes or add fresh chili slices.
- Use low sodium soy sauce to control salt content and avoid oversalting.
- Slice the steak thinly and against the grain for tender bites.
- Cooking the beef in batches helps maintain high heat for proper browning and prevents overcrowding.
- Serve over steamed rice or with stir-fried vegetables for a complete meal.
