Description
This Mongolian Beef recipe features tender flank steak coated in a crispy cornstarch crust, stir-fried with vibrant carrots and red bell peppers, all tossed in a sweet and savory brown sugar soy sauce with a hint of ginger and garlic. Ready in just 30 minutes, this dish is a flavorful skillet stir-fry that’s perfect for a quick weeknight dinner.
Ingredients
Scale
Meat and Coating
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
Vegetables
- 1 carrot, peeled and julienned
- 1 red bell pepper, sliced into strips
- 1/3 cup green onions, thickly sliced (from 4 stems)
Sauce
- 1/3 cup brown sugar, packed
- 1/3 cup water
- 1/3 cup low-sodium soy sauce
- 1 teaspoon Sriracha, or to taste
- 1 teaspoon fresh ginger, peeled and grated
- 4 garlic cloves, peeled and grated
Cooking Fats and Garnish
- 1 tablespoon unsalted butter
- 2 tablespoons neutral oil, divided (such as canola or vegetable oil)
- 1 teaspoon sesame seeds, optional garnish
Instructions
- Prepare the Beef: Place the thinly sliced flank steak in a bowl. Add the cornstarch and stir well to coat each piece thoroughly, which will help create a crispy coating when cooked.
- Make the Sauce: In a separate bowl, combine the brown sugar, water, low-sodium soy sauce, Sriracha, grated ginger, and grated garlic. Stir until the sugar dissolves and the mixture is well blended. Set aside for later use.
- Stir-fry Vegetables: Heat 1 tablespoon of neutral oil mixed with 1 tablespoon of unsalted butter in a large skillet or wok over medium-high heat. When hot, add the julienned carrot and red bell pepper strips. Stir-fry frequently until the vegetables are crisp-tender to your preference, then transfer them to a plate and set aside.
- Sear the Beef: Increase the heat to high and add the remaining 1 tablespoon of neutral oil to the skillet. Once the oil is hot, add the cornstarch-coated beef slices in a single layer without overcrowding the pan. Sear each side for about 2 minutes until a crispy crust forms. Cook the beef in batches if necessary, adding more oil if the pan becomes dry.
- Combine and Simmer: Return the cooked vegetables to the skillet along with the sliced green onions. Pour the prepared sauce over the beef and vegetables. Stir everything to combine thoroughly. Reduce the heat to medium-low and simmer gently for about 3 minutes or until the sauce has thickened and coats the dish nicely.
- Serve: Transfer the Mongolian Beef to a serving plate. Garnish with sesame seeds if desired and serve immediately for best flavor and texture.
Notes
- For best results, slice the flank steak very thinly against the grain to ensure tenderness.
- If you prefer less heat, omit or reduce the Sriracha in the sauce.
- The dish is best served fresh and hot, ideally with steamed rice or noodles.
- Make sure not to overcrowd the pan when searing the beef; cooking in batches helps maintain the crispy crust.
- Use neutral oil like canola or vegetable oil for high-heat cooking to avoid smoking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese
