Mongolian Beef
Devashish
A delicious Asian stir-fry with tender flank steak in a sweet and savory brown sugar sauce
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Dish
Cuisine Asian, Chinese
Servings 4
Calories 391 kcal
Large pan or wok
Cutting Board
large baking sheet
For the Beef
- 1 pound flank steak sliced very thinly, across the grain
- 1/3 cup cornstarch
- 2-4 Tablespoons oil vegetable or canola oil
For the Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1/2 cup light brown sugar packed
- 2 tsp cornstarch mixed with 2 tsp water to make slurry
- 1 teaspoon fresh ginger freshly grated
- 4 cloves garlic minced
- 1 bunch green onion chopped
- 2-3 cups rice hot cooked, for serving
Slice the flank steak into 1/4" thin (or thinner) slices, across the grain of the meat. Lay the slices across a large baking sheet or your cutting board, and toss them on all sides with the ⅓ cup cornstarch.
Heat a large pan or wok over medium-high heat. Once hot add 1 or 2 tablespoons oil. Cook the beef in small batches for about 30-seconds on each side, just until browned on both sides, flipping only once. Remove the beef to a plate and repeat with another batch, as needed.
In a small bowl whisk together the soy sauce, water, brown sugar, and cornstarch slurry.
In the same large pan you used to cook the beef, turn the heat to medium, add the ginger and garlic and sauté for 20 seconds. Add sauce mixture and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes.
Return beef to the pan with the sauce and toss to combine. Cook for 1-2 more minutes until warmed through. Add green onions. Serve immediately, with a side of hot cooked rice.
Calories: 391kcalCarbohydrates: 41gProtein: 28gFat: 13gSaturated Fat: 3gCholesterol: 68mgSodium: 1219mgPotassium: 566mgFiber: 1gSugar: 27gVitamin A: 60IUVitamin C: 2mgCalcium: 67mgIron: 3mg
Keyword brown sugar sauce, Chinese takeout, soy ginger marinade, stir-fry, tender flank steak