This Mongolian beef recipe is not only fast and flavorful but also features tender flank steak, savory soy sauce, and aromatic ginger and garlic. Perfect for busy evenings, this easy beef stir-fry can be prepared in just 30 minutes.
Ingredients
Scale:
1 pound flank steak, thinly sliced against the grain
2 tablespoons soy sauce (preferably low sodium)
1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup brown sugar
1 tablespoon rice vinegar
3 green onions, chopped (white and green parts separated)
1 tablespoon fresh ginger, minced
3 cloves garlic, minced
2 tablespoons vegetable oil (such as canola or peanut oil)
Sesame seeds (optional)
Extra green onions for garnish
Instructions
In a medium bowl, combine the sliced flank steak, 2 tablespoons of soy sauce, and cornstarch. Mix well to coat the beef evenly. Let it marinate for at least 10 minutes for optimal flavor absorption.
In a separate bowl, whisk together 1/4 cup soy sauce, 1/4 cup brown sugar, and 1 tablespoon rice vinegar until the sugar dissolves completely. Set aside.
In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering.
Add the marinated beef to the pan in a single layer and cook for 2-3 minutes until browned and just cooked through, stirring frequently. Remove the beef from the pan and set aside.
In the same pan, add the minced ginger, garlic, and the white parts of the chopped green onions. Stir-fry for about 30 seconds until fragrant.
Return the beef to the pan along with the prepared stir-fry sauce. Stir well to combine and cook for an additional 2 minutes.
Add the green parts of the green onions and toss for 30 seconds. Remove from heat.
Plate the Mongolian beef and garnish with sesame seeds if desired. Enjoy your dish while it's hot!
