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Simple Mongolian Beef

A quick, easy, and comforting dish featuring tender flank steak coated in a savory-sweet sauce, perfect for weeknight dinners. This homemade version outshines any restaurant takeout.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb flank steak, thinly sliced against the grain Choose flank steak for its tenderness; sirloin is a great substitute.
  • 2 tbsp vegetable oil Can use canola or avocado oil for high heat.
  • 1/2 cup soy sauce Low-sodium if watching salt intake.
  • 1/2 cup brown sugar Dark for a richer flavor.
  • 1/4 cup water Helps dissolve the brown sugar.
  • 3 cloves garlic, minced Use fresh for a vibrant flavor.
  • 1 tbsp fresh ginger, minced Use fresh for the best flavor.
  • 1 tbsp cornstarch This is key to a thick sauce.
  • 1/4 tsp crushed red pepper flakes Optional for those who like a kick.
  • 2 green onions, sliced For garnish.
  • 1 tbsp sesame seeds For garnish.
  • Steamed rice For serving.

Method
 

Cooking
  1. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
  2. Add the thinly sliced flank steak to the skillet in a single layer. Cook for about 5-7 minutes until browned and slightly crispy.
  3. Remove the steak from the skillet. In the same pan, reduce heat to medium and add soy sauce, brown sugar, water, minced garlic, and ginger. Stir and bring to a gentle simmer.
  4. Mix cornstarch with a few tablespoons of water to create a slurry. Pour this into the simmering sauce, stirring constantly until it thickens into a glossy coating (around 1-2 minutes).
  5. Return the cooked beef to the skillet, tossing to coat in the sauce. Heat through for an additional 2 minutes and garnish with sliced green onions and sesame seeds.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat over low heat in a skillet. You can prepare the sauce ahead of time and store it in the refrigerator.