Ingredients
Scale
For the Mongolian Beef:
- 1 lb (450g) flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 1/4 cup vegetable oil (for frying)
For the Sauce:
- 1/3 cup soy sauce (low-sodium recommended)
- 1/3 cup brown sugar (packed)
- 1/4 cup water
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 teaspoon red pepper flakes (optional for a spicy kick)
For Garnish:
- 2–3 green onions, sliced diagonally
- Sesame seeds (optional)
For Serving:
- Steamed white rice or brown rice
- Optional: Stir-fried vegetables like broccoli, carrots, or bell peppers
Instructions
1. Prepare the Beef:
- Start by slicing the flank steak thinly against the grain for tenderness. Toss the beef with cornstarch to give it a crisp exterior once fried.
2. Make the Sauce:
- In a small saucepan, combine soy sauce, brown sugar, water, garlic, and ginger. Simmer the sauce for 5-7 minutes until it thickens slightly. Add red pepper flakes if desired.
3. Fry the Beef:
- Fry the cornstarch-coated beef in hot oil until crispy, working in small batches to ensure each piece cooks evenly.
4. Combine the Beef and Sauce:
- Toss the fried beef into the sauce, allowing it to coat the beef evenly. Simmer for a few minutes to let the flavors meld together.
5. Garnish and Serve:
- Serve the Mongolian beef over steamed rice, garnishing with green onions and sesame seeds. Add stir-fried veggies for extra flavor and nutrition.
Nutrition
- Serving Size: 4
- Calories: 480
- Fat: 22g
- Carbohydrates: 40g
- Protein: 25g