Easy Mongolian Beef

5 from 1 vote

In just a few simple steps, you can create a mouthwatering dish that rivals your favorite takeout. Tender strips of beef are marinated in a rich and flavorful sauce, then stir-fried with green onions for a burst of freshness.

Course Main Course, Side Dish

Cuisine Mongolia (East Asia)

Keyword Beef, Mongolian Beef

Prep Time 5

Cook Time 20

Total Time 25

Servings People

Calories 46kcal

Equipment

1 Mixing bowl

Ingredients

1 lb Flank steak, thinly sliced
¼ cup Cornstarch
¼ cup Low-sodium soy sauce
2 tbsp Hoisin sauce
2 tbsp Brown sugar
2 tbsp Rice vinegar
2 cloves Garlic, minced
1 tsp Ginger, grated
¼ tsp Red pepper flakes (optional)
2 tbsp Vegetable oil
4 Green onions, sliced
Sesame seeds, for garnish

Instructions

In a large bowl, combine the cornstarch and sliced flank steak. Toss until the steak is coated evenly. Set aside for 10 minutes to allow the cornstarch to adhere to the meat.
In a separate bowl, whisk together the soy sauce, hoisin sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using). This will be the marinade for the beef.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and cook for 2-3 minutes, or until browned and cooked through.
Remove the beef from the skillet and set aside. In the same skillet, add the sliced green onions and cook for 1-2 minutes, or until they become slightly tender.
Return the beef to the skillet and pour the marinade over the top. Stir-fry for an additional 1-2 minutes, or until the sauce thickens and coats the beef evenly.
Remove from heat and garnish with sesame seeds. Serve hot over steamed rice or noodles.

Notes

Tips for Perfecting Your Mongolian Beef Recipe

For extra tender beef, you can marinate the sliced flank steak in the refrigerator for 30 minutes to 1 hour before cooking. This will help to break down the proteins and make the meat more tender.
To add a touch of heat, you can increase the amount of red pepper flakes or add a drizzle of Sriracha sauce to the marinade.
If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the skillet during the stir-frying process. This will help to thicken the sauce.

Nutrition