Mongolian Beef Recipe

A delicious and easy Mongolian Beef recipe that's perfect for a weeknight meal. Tender beef coated in a savory and slightly sweet sauce, served with fluffy rice.

Prep : 10 Total : 25 minutes

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Ingredients

For the Beef

1.5 pound flank steak thinly sliced against the grain
2 tablespoon cornstarch
1 tablespoon soy sauce

For the Sauce

0.5 cup beef broth
0.25 cup soy sauce
0.25 cup oyster sauce
0.125 cup brown sugar
1 tablespoon sesame oil
1 teaspoon cornstarch
1 teaspoon red pepper flakes optional, for a bit of heat

For Stir-Frying

2 tablespoon vegetable oil
3 cloves garlic minced
1 inch ginger grated
2 scallions green onions sliced, for garnish

Instructions

Preparation Steps

In a bowl, toss the thinly sliced flank steak with 2 tablespoons of cornstarch and 1 tablespoon of soy sauce. Set aside.
In a separate bowl, whisk together all the sauce ingredients: beef broth, soy sauce, oyster sauce, brown sugar, sesame oil, 1 teaspoon cornstarch, and red pepper flakes (if using). Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer and sear for 1-2 minutes per side until browned. Do not overcrowd the pan; cook in batches if necessary. Remove beef from the skillet and set aside.
Add the minced garlic and grated ginger to the skillet and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic.
Give the sauce mixture a quick whisk and pour it into the skillet. Bring to a simmer, stirring constantly, until the sauce thickens.
Return the seared beef to the skillet and toss to coat evenly with the thickened sauce. Cook for another 1-2 minutes until the beef is heated through.
Serve immediately over steamed rice, garnished with sliced green onions.

Notes

For a spicier version, increase the red pepper flakes. You can also add sliced bell peppers or broccoli during the stir-fry step for extra vegetables.