Description
This Mongolian Beef is packed with flavor and easy to prepare. With tender flank steak and a rich sauce, it’s perfect for a quick dinner or comforting meal at home.
Ingredients
Scale
- 1 pound flank steak sliced thin against the grain
- 1/4 cup cornstarch
- 1/3 cup water
- 1/4 cup low sodium soy sauce
- 1/2 cup brown sugar packed
- 2 teaspoons cornstarch
- 1/4 cup vegetable oil
- 2 garlic cloves minced
- 1 tablespoon minced ginger
- 4 green onions cut into one inch pieces, with the whites and greens separated
Instructions
- In a large bowl, combine the flank steak and cornstarch, tossing to ensure the steak is well coated. Set aside.
- In a small bowl, whisk together the water, soy sauce, brown sugar, and additional cornstarch. Set aside.
- Heat vegetable oil in a large skillet over medium heat. Cook the steak in batches for 3 to 5 minutes until browned, being careful not to overcrowd the pan. Transfer beef to a plate and tent with foil. Drain excess oil from the pan, leaving 1 tablespoon.
- Add garlic, ginger, and the white parts of the green onions to the skillet. Sauté until fragrant, taking care not to burn the garlic.
- Pour the sauce into the skillet, scraping up any browned bits. Bring to a simmer and cook until thickened, about 1 minute. Return beef to the skillet and mix well. Garnish with remaining green onions and serve over rice.
Notes
For extra flavor, add sliced bell peppers or broccoli to the dish.
Serve this dish with steamed rice or noodles for a complete meal.
Adjust the level of sweetness by varying the amount of brown sugar.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 22g
- Sodium: 750mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg