Description
A quick and delicious recipe for Simple Mongolian Beef featuring tender flank steak coated in a flavorful cornstarch crust, cooked to perfection with a savory-sweet soy-based sauce and fresh scallions. Ready in just 30 minutes, this dish is perfect for a satisfying weeknight dinner.
Ingredients
Beef and Coating
- 1 pound flank steak, sliced against the grain into 1/4" thick pieces
- 1/4 cup cornstarch
Sauce
- 1/3 cup (packed) brown sugar
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon grated fresh ginger
- 1/3 cup low sodium soy sauce
- 1/3 cup water
Other
- 3 tablespoons olive oil (divided)
- 1 small bunch scallions (green parts only), cut into 1" pieces
Instructions
- Prepare ingredients: Slice the flank steak against the grain into 1/4" thick strips and toss thoroughly with cornstarch in a bowl to evenly coat. This creates a crispy outer texture when cooked.
- Make the sauce: In a separate bowl, whisk together brown sugar, minced garlic, crushed red pepper flakes (if using), grated ginger, low sodium soy sauce, and water until well combined.
- Heat the skillet: Pour 2 tablespoons of olive oil into a large 12" skillet and heat over medium-high heat on your largest burner until the oil is hot and shimmering, about 4-5 minutes.
- Cook the beef in batches: Add half of the coated steak pieces in a single layer to the hot skillet without crowding. Cook undisturbed for 1 minute to develop a browning crust, then flip with tongs and cook for another minute until browned and the beef releases easily. Transfer cooked beef to a plate. Repeat with the remaining steak, adding the last tablespoon of olive oil before the second batch.
- Add sauce and scallions: Pour the prepared sauce into the skillet and let it bubble for about 30 seconds while scraping up browned bits from the pan to build flavor. Add the scallions and return the cooked steak to the skillet. Toss everything together and cook for an additional 1-3 minutes until the beef is cooked to your liking and the sauce has thickened.
- Serve: Remove the skillet from heat and serve the Mongolian beef immediately, ideally over steamed rice or noodles for a complete meal.
Notes
- For best results, slice the steak thinly against the grain to ensure tenderness.
- Cooking the beef in batches prevents overcrowding and ensures better browning.
- Adjust red pepper flakes according to your preferred spice level or omit for mild flavor.
- Use low sodium soy sauce to control saltiness.
- This dish pairs wonderfully with steamed rice or stir-fried vegetables.
