Ingredients
Scale
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1-inch piece ginger, peeled and minced
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Beef:
- Slice the flank steak thinly against the grain. Season with a little salt and pepper.
- Cook the Beef:
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced beef and cook until browned and cooked through, about 3-4 minutes. Remove the beef from the skillet and set aside.
- Make the Sauce:
- In the same skillet, add the minced garlic and ginger. Sauté for 1 minute until fragrant.
- In a small bowl, whisk together the soy sauce, brown sugar, water, and cornstarch until smooth. Pour the mixture into the skillet and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.
- Combine and Serve:
- Return the cooked beef to the skillet and toss to coat with the sauce. Cook for an additional 1-2 minutes until the beef is heated through and well coated.
- Garnish with sliced green onions and sesame seeds.
- Serve:
- Serve the Mongolian beef over steamed rice or noodles for a complete meal. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal
- Fat: 15g
- Carbohydrates: 25g
- Protein: 30g