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Mongolian Beef with tender flank steak strips glossy brown sauce green onions sesame seeds and red chili flakes served over white rice

Mongolian Beef

Tender beef strips cooked quickly in a glossy sweet-savory sauce with garlic, ginger, and green onions. A fast and satisfying stir-fry served best over rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs flank steak, thinly sliced
  • 1/4 cup cornstarch
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 2 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 3 stalks green onions, sliced
  • 1 cup broccoli florets optional
  • 1 cup sliced bell pepper optional

Equipment

  • Large Skillet
  • Mixing Bowl
  • Tongs

Method
 

  1. Coat the beef with cornstarch and let it rest briefly.
  2. Mix the sauce ingredients in a small bowl.
  3. Sear the beef in batches until browned.
  4. Add garlic, ginger, vegetables, and sauce to the pan.
  5. Simmer briefly, then finish with green onions and serve.

Notes

  • Slice the beef thinly against the grain.
  • Cook in batches for better browning.
  • Simmer the sauce only until lightly thickened.
  • Store leftovers in the refrigerator up to 3 days.
  • Add a splash of water when reheating.