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Prep Time15 Mins
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Cook Time15 Mins
This Mongolian Beef features tender slices of marinated beef coated in a sweet and savory sauce with a hint of spice. Perfect with rice or noodles, it’s a quick and flavorful stir-fry!
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Ingredients
Beef and Marinade
Flank steak, thinly sliced against the grain
Soy sauce
Cornstarch
Sauce
Vegetable oil
Garlic, minced
Ginger, minced
Soy sauce
Water
Brown sugar
Chili flakes (adjust to taste)
Cornstarch (mixed with 1 tsp water to form a slurry)
Stir-Fry
Vegetable oil
Green onions, cut into 2-inch (5 cm) pieces
Red bell pepper (optional)
Carrots, julienned (optional)
Instructions
Combine the sliced flank steak, soy sauce, and cornstarch in a bowl. Mix well to coat the beef evenly and let it marinate for 15 minutes.
In a small bowl, whisk together soy sauce, water, brown sugar, and cornstarch slurry until smooth. Set aside.
Heat oil in a large pan or wok over medium-high heat. Add the marinated beef in a single layer and cook for about 2-3 minutes on each side until the beef is browned and cooked through. Remove the beef from the pan and set aside.
In the same pan, add another 2 tablespoons of vegetable oil. Add minced garlic, chili flakes and ginger, and sauté for about 1 minute until fragrant.
Pour the sauce mixture into the pan, stirring constantly until it thickens and becomes glossy, about 2-3 minutes.
Add the cooked beef back into the pan along with the green onions (and red bell pepper and carrots if using). Stir-fry for another 2-3 minutes until everything is well coated with the sauce and heated through.
Serve the Mongolian beef hot over steamed rice or noodles.
Tips and Substitutions
- If flank steak is unavailable, you can use sirloin or skirt steak.
- Feel free to add or substitute other vegetables like broccoli, snap peas, or mushrooms.
- For a lower glycemic index, you can use coconut sugar or a sugar substitute of your choice.
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