Description
This Easy Mongolian Beef recipe offers a quick and flavorful weeknight dinner option featuring tender flank steak simmered in a rich, sweet soy sauce-based glaze. Ready in just 30 minutes, this dish is perfect served over steamed rice or your choice of noodles for a satisfying and savory meal.
Ingredients
Scale
Beef and Marinade
- 1 pound Flank Steak, thinly sliced against the grain
- 2 tablespoons Soy Sauce (use tamari for gluten-free option)
- 1 tablespoon Cornstarch
Sauce and Cooking
- 2 tablespoons Vegetable Oil (for cooking)
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Brown Sugar (can substitute with coconut sugar)
- 1/4 cup Water (or beef broth for enhanced flavor)
Garnish and Serving
- 2 scallions (Green Onions), sliced (use both white and green parts)
- 4 cups Cooked Rice (can substitute with noodles or cauliflower rice)
Instructions
- Marinate the Beef: In a medium bowl, combine the thinly sliced flank steak with soy sauce and cornstarch. Mix well to coat the meat evenly and allow it to marinate for about 5 minutes so the flavors penetrate and the cornstarch helps tenderize.
- Cook the Beef: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated beef in a single layer and cook for 2-3 minutes on each side until browned and slightly crispy around the edges. Remove the beef from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add a little more oil if necessary, then sauté the minced garlic and grated ginger for about 30 seconds until fragrant, being careful not to burn them.
- Prepare the Sauce: Add the brown sugar and water (or beef broth) to the skillet with the aromatics. Stir continuously until the brown sugar dissolves, then let the mixture simmer for 1-2 minutes until it thickens slightly.
- Combine Beef and Sauce: Return the cooked beef to the skillet and toss it in the sauce to coat evenly. Cook together for another 1-2 minutes until the beef is heated through and the sauce clings well to the meat.
- Garnish and Serve: Transfer the Mongolian Beef to a serving dish. Garnish generously with the sliced green onions. Serve hot over a bed of cooked rice, or substitute with noodles or cauliflower rice as preferred.
Notes
- For a gluten-free version, use tamari instead of regular soy sauce.
- Substitute brown sugar with coconut sugar for a slightly healthier option.
- Flank steak works best due to its texture; ensure to slice against the grain for tenderness.
- Be careful not to overcook the beef to keep it tender and juicy.
- Feel free to add vegetables like bell peppers or broccoli for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese
Keywords: Mongolian Beef, Easy Mongolian Beef, Weeknight Dinner, Beef Stir Fry, Asian Beef Recipe
