Easy Mongolian Beef recipe like you would find at your favorite Chinese American restaurant.
Course Dinner, Entree, Main Course
Cuisine American, Asian, Chinese
Diet Gluten Free
Keyword Mongolian Beef
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4
Calories 414kcal
Author Robin Gagnon
Equipment
large skillet
Ingredients
1poundflank steaksliced against the grain in to ¼-inch thick strips
salt and pepper to season meat
¼cupcornstarch
3tablespoonsolive oildivided
2tablespoonssesame oildivided
4clovesgarlicminced
1teaspoonground ginger
½cuplow sodium soy sauce
1teaspoonSriracha or pinch of crushed red pepper flakesoptional
½cupwater
½cupdark brown sugarpacked (light brown is OK)
Green onionssliced diagonally
Instructions
Season the steak slices with salt and fresh ground black pepper
Add the steak and cornstarch to a gallon-sized ziplock bag. Toss to coat.
Take a medium saucepan and add 1 tablespoon olive oil, 1 tablespoon sesame oil, garlic and ginger. Stir together for 1 minute.
Add the soy sauce, Sriracha, water, brown sugar, and whisk until the sugar has dissolved. Bring to a boil and allow it to boil for about 2-3 minutes. Then reduce the heat to low and simmer until the sauce has thickened, about 5 minutes.
Take a large skillet and add the remaining 2 tablespoons of olive oil, and 1 tablespoon of sesame oil. Add the steak strips and cook over medium-high heat until the steak is cooked through, about 5-7 minutes, flipping the pieces as they cook.
Add the sauce mixture to the steak pan. Toss the steak in the sauce and let it simmer for about 4 minutes until the meat has a glaze over it.
Sprinkle with green onions and serve over steamed rice.
Notes
Tip: freeze the steak 20 minutes before slicing the partially frozen beef is easier to slice.Nutrition estimated based on ⅔ of oils remaining in dish at serving time.