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Mongolian Beef Recipe

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3.8 from 86 reviews

A quick and flavorful Mongolian Beef recipe featuring tender flank steak seared to perfection and stir-fried with crisp-tender vegetables in a sweet and savory brown sugar-soy sauce, garnished with green onions and sesame seeds.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 1 carrot (peeled and julienned)
  • 1 red bell pepper (sliced into strips)
  • 1/3 cup green onions (thickly sliced from 4 stems)

Meat

  • 1 lb flank steak (thinly sliced against the grain)

Sauce

  • 1/3 cup brown sugar (packed)
  • 1/3 cup water
  • 1/3 cup low-sodium soy sauce
  • 1 tsp Sriracha (or added to taste)
  • 1 tsp fresh ginger (peeled and grated)
  • 4 garlic cloves (peeled and grated)

Other

  • 1/4 cup corn starch
  • 1 Tbsp unsalted butter
  • 2 Tbsp neutral oil (divided)
  • 1 tsp sesame seeds (optional garnish)

Instructions

  1. Coat the beef: Place the thinly sliced flank steak in a bowl, add the cornstarch, and stir well to ensure each piece is evenly coated. This helps create a crispy exterior when seared.
  2. Prepare the sauce: In a separate bowl, combine brown sugar, water, low-sodium soy sauce, Sriracha, grated fresh ginger, and grated garlic. Stir the mixture until the sugar dissolves and set aside.
  3. Cook the vegetables: Heat 1 tablespoon of neutral oil and 1 tablespoon of unsalted butter in a large skillet or wok over medium-high heat. Once hot, add the julienned carrot and sliced red bell pepper. Stir-fry frequently until they reach a crisp-tender texture or your desired doneness. Remove the vegetables from the skillet and place them on a separate plate.
  4. Sear the beef: Increase the heat to high and add the remaining 1 tablespoon of neutral oil to the skillet. When the oil is hot, add the coated beef slices in a single layer without crowding the pan. Sear the beef for about 2 minutes per side to develop a crispy coating. Cook in batches if necessary, adding more oil if the skillet becomes dry.
  5. Combine and simmer: Return the cooked vegetables and green onions to the skillet with the beef. Pour the prepared sauce over everything and stir to combine. Reduce the heat to medium-low and let the mixture simmer for about 3 minutes, or until the sauce thickens and coats the ingredients evenly.
  6. Garnish and serve: Optionally sprinkle sesame seeds over the dish before serving. Serve hot with your choice of side, such as steamed rice or noodles.

Notes

  • Slice the flank steak thinly and against the grain to ensure tenderness.
  • Do not overcrowd the pan while searing the beef; this helps achieve a crispy texture.
  • The sauce can be adjusted by varying the amount of Sriracha according to your desired spice level.
  • Use neutral oil like vegetable or canola oil for high-heat cooking to prevent smoking.
  • This dish pairs beautifully with steamed jasmine rice or fried rice for a complete meal.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://allyumcooks.com/mongolian-beef-recipe/