Mongolian Beef

Mongolian Beef

Mongolian beef is a classic takeout-style dish that’s sweet, savory, and packed with rich flavor. Thin slices of beef are coated lightly, seared until tender, and tossed in a glossy brown sugar and soy sauce glaze that clings to every bite. This homemade version is quick to prepare and tastes just as good, if not better, than restaurant-style Mongolian beef.

Ingredients:
1 pound flank steak, thinly sliced against the grain
1/4 cup cornstarch
2 tablespoons vegetable oil
1/2 cup soy sauce
1/4 cup brown sugar
1/2 cup water
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 teaspoon red pepper flakes (optional)
3 green onions, sliced

Instructions:
Place the sliced flank steak in a bowl and toss with the cornstarch until evenly coated. Let it sit for about 10 minutes.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and cook for 1 to 2 minutes per side until browned and crispy. Cook in batches if needed. Remove the beef from the pan and set aside.

In the same pan, lower the heat to medium and add the garlic and ginger. Cook for about 30 seconds until fragrant.

Stir in the soy sauce, brown sugar, water, and red pepper flakes if using. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes until slightly thickened.

Return the beef to the pan and toss to coat in the sauce. Cook for another 1 to 2 minutes until the beef is fully coated and the sauce is glossy.

Stir in the green onions and remove from heat.

Serving Suggestions:
Serve hot over steamed white rice, jasmine rice, or noodles.
Garnish with extra green onions or sesame seeds if desired.

Tips for Best Results:
Slice the beef thinly and against the grain for tenderness.
Do not overcrowd the pan when frying the beef.
Adjust the sweetness by adding more or less brown sugar to taste.

This Mongolian beef is rich, flavorful, and satisfying, making it a perfect choice for an easy homemade takeout-style meal.