Description

This Mongolian Beef is packed with irresistible flavors and simple to prepare. With tender flank steak, a savory soy sauce blend, and a hint of sweetness, it’s perfect for a quick dinner or a cozy night in. Enjoy a homemade meal that feels like takeout!

Ingredients

Scale

1 pound flank steak sliced thin against the grain
1/4 cup cornstarch
1/3 cup water
1/4 cup low sodium soy sauce
1/2 cup brown sugar packed
2 teaspoons cornstarch
1/4 cup vegetable oil
2 garlic cloves minced
1 tablespoon minced ginger
4 green onions cut into one inch pieces, with the whites and greens separated

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine the flank steak with the cornstarch, tossing to ensure it's well coated and set aside.
In a separate small bowl, whisk together the water, soy sauce, brown sugar, and cornstarch. Set this mixture aside.
Heat the vegetable oil in a large skillet over medium heat. Once shimmering, cook the meat in batches, about 3 to 5 minutes each, being careful not to overcrowd the pan. Remove the beef and tent with foil on a plate, then drain excess oil from the skillet, leaving just 1 tablespoon.
Add the minced garlic, ginger, and the whites of the green onions to the skillet. Sauté until fragrant, ensuring not to burn the garlic.
Pour the sauce into the skillet while scraping up any browned bits, and bring it to a simmer, cooking until thickened (about 1 minute). Return the beef to the skillet and toss to combine. Garnish with the remaining green onions and serve hot over rice.

Notes

For extra flavor, let the beef marinate in the cornstarch while preparing the sauce.
Serve with steamed rice or noodles to soak up the delicious sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 18g
Sodium: 600mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 20g
Cholesterol: 60mg