Ingredients:
1 lb flank steak, thinly sliced against the grain
2 tbsp vegetable oil
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup water
1 tbsp cornstarch
2 cloves garlic, minced
1-inch piece ginger, minced
3 green onions, chopped (separate white and green parts)
1/4 tsp red pepper flakes (optional, for heat)
Cooked rice, for serving
Directions:
Prepare the Beef:
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Toss the thinly sliced beef in this mixture to coat. Set aside.
Cook the Beef:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices and cook until browned and crispy, about 3-4 minutes. Remove beef from the skillet and set aside.
Make the Sauce:
In the same skillet, add the minced garlic, ginger, and the white parts of the green onions. Sauté for about 1 minute until fragrant.
Stir in soy sauce, brown sugar, and water. Bring the mixture to a simmer.
Thicken the Sauce:
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry. Add this to the skillet and cook for 2-3 minutes, or until the sauce has thickened.
Combine:
Return the cooked beef to the skillet and toss to coat in the sauce. Cook for an additional 2 minutes until the beef is heated through and well coated.
Serve:
Garnish with the green parts of the green onions and serve over cooked rice. Enjoy this flavorful Mongolian Beef!
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: Approximately 400 per serving | Servings: 4 servings
