Mongolian Beef Recipe
The Chinese-American Mongolian Beef Recipe features tender beef strips dressed in a deep and flavorful sauce that combines soy sauce with brown sugar and garlic and ginger ingredients.
Ingredients
- 2 teaspoons Vegetable oil plus 2 tablespoons (divided)
- ½ teaspoon Minced fresh ginger
- 4 Cloves garlic finely minced
- ½ cup Less sodium soy sauce
- ¼ cup Water
- ½ cup Brown sugar packed
- 1 pound Flank steak or your favorite cut of beef, thinly sliced
- ⅓ cup Cornstarch
- 2 Green onions sliced
Instructions
- Slice the flank steak into thin ¼-inch pieces.
- Toss the beef slices with cornstarch, shaking off any excess, and set aside.
- In a 10-inch skillet, warm 2 teaspoons of oil over medium-low heat.
- Add the minced ginger and garlic, and cook until fragrant (about 1 minute).
- Stir in the soy sauce, water, and brown sugar. Bring the mixture to a boil and let it simmer for 3–5 minutes, or until slightly thickened.
- Transfer the sauce to a small bowl and set aside.
- In a separate pan or wok, heat 1 tablespoon of oil over medium-high heat.
- Cook the beef in small batches for about 2 minutes per batch. The beef does not need to be fully cooked at this stage—just browned on the outside.
- Once all the beef is browned, return it to the skillet.
- Pour the reserved sauce over the beef and heat over medium heat until the mixture is hot and bubbly.
- Remove the skillet from the heat and stir in the green onions.
- Serve the beef and sauce over cooked rice.