Better Than Takeout Mongolian Beef
This easy Mongolian Beef recipe delivers tender, crispy beef in an irresistible sweet and savory sauce, all ready in 30 minutes. A homemade copycat that's faster and better than takeout!
Ingredients
- 1 pound flank steak sliced very thinly across the grain
- ⅓ cup cornstarch
- 2-4 Tablespoons vegetable or canola oil for frying
- ½ cup low sodium soy sauce
- ¼ cup water
- ½ cup packed light brown sugar
- 2 tsp cornstarch + 2 tsp water mixed into a slurry
- 1 teaspoon freshly grated ginger
- 4 cloves garlic minced
- 1 bunch green onions chopped
- 2-3 cups hot cooked rice for serving
Instructions
- Slice the partially frozen flank steak into very thin strips (¼ inch or less), cutting across the grain. Place slices on a plate and toss thoroughly with ⅓ cup cornstarch until coated.
- Heat 1-2 tablespoons of oil in a large skillet or wok over medium high heat. Cook beef in a single layer in small batches for 30-60 seconds per side, just until browned. Remove to a plate and repeat with remaining beef.
- In a bowl, whisk together soy sauce, ¼ cup water, and brown sugar. In a small cup, mix 2 tsp cornstarch with 2 tsp water to make a smooth slurry.
- Reduce skillet heat to medium. Add ginger and garlic; sauté for 20 seconds until fragrant.
- Pour in the soy sauce mixture and bring to a simmer. Whisk in the cornstarch slurry and cook, stirring, for 1-2 minutes until sauce thickens and becomes glossy.
- Return all seared beef to the skillet. Toss to coat in the sauce and cook for 1-2 minutes until heated through. Remove from heat and stir in chopped green onions.
- Serve immediately over hot cooked rice.
Notes
For tender beef, slice thinly against the grain and avoid overcrowding the pan when searing. Sauce and beef can be prepped ahead for easy weeknight cooking. For gluten free, use tamari or gluten free soy sauce.