Description
This sensational Mongolian Beef delivers tender, thinly sliced flank steak coated in a glossy, sweet-savory soy-based sauce—flash‑fried and garnished with scallions for an irresistible Chinese-American classic, ready in 30 minutes.
Ingredients
Beef & Coating:
1 lb flank steak or sirloin, thinly sliced against the grain
2 tsp cornstarch
½ tsp salt
Pinch of ground black pepper
Sauce:
1 tbsp soy sauce
1 tbsp water
1 tsp brown sugar
1 tsp rice vinegar
Aromatics & Garnish:
Fresh ginger and garlic, quick stir‑fried with meat (optional)
Scallions, added just before serving
Cooking oil: For stir‑frying/browning
Instructions
Toss the thin slices of beef with cornstarch, salt, and pepper; let it rest at room temperature to develop coating.
Whisk together soy sauce, water, brown sugar, and rice vinegar to create the sauce.
Heat oil in a wok or skillet over medium‑high heat. Quickly stir‑fry the beef until the edges turn brown.
Add ginger and garlic for 2–3 seconds until fragrant (if using).
Pour in the sauce, stir to coat the beef evenly.
Turn off heat and stir in scallions just to wilt them. Serve immediately over rice.
Notes
Opt for flank steak or sirloin—easy to slice and tender after a quick cook.
Avoid overcooking the beef to keep it tender.
Add red pepper flakes for a spicy kick.
Serve over steamed rice or alongside broccoli for a full meal.
- Prep Time: 20 minutes
- Cook Time: ~5–10 minutes
- Category: Main Course
- Cuisine: Chinese-American
