Mongolian Beef features tender, crispy flank steak coated in a sweet and savory garlic-soy sauce. This better-than-takeout dish is quick, flavorful, and perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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1 lb flank steak, thinly sliced against the grain
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¼ cup cornstarch (plus 1 tbsp for sauce)
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2–3 tbsp vegetable oil
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3 garlic cloves, minced
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2 tsp fresh ginger, grated
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½ cup low-sodium soy sauce
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½ cup water
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⅓ cup brown sugar
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1 tbsp hoisin sauce (optional)
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1 tsp rice vinegar (optional)
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3–4 green onions, sliced
Instructions
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Toss steak with ¼ cup cornstarch. Let sit 10–15 minutes.
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Mix soy sauce, water, brown sugar, hoisin, vinegar, and 1 tbsp cornstarch in a bowl.
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Sear beef in hot oil in batches until browned and crisp. Remove to a plate.
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In same pan, sauté garlic and ginger for 30 seconds.
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Add sauce and simmer until thickened, 2–3 minutes.
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Return beef to pan and toss to coat. Add green onions. Serve hot.