Description
This Mongolian Beef recipe features tender flank steak slices coated in cornstarch and seared to a crispy perfection, then tossed with crisp-tender carrots, red bell peppers, and a savory-sweet sauce made from soy sauce, brown sugar, garlic, and ginger. Ready in under 30 minutes, this quick and flavorful stir-fry is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Beef and Coating
- 1 lb flank steak (thinly sliced against the grain)
- 1/4 cup corn starch
Vegetables
- 1 carrot (peeled and julienned)
- 1 red bell pepper (sliced into strips)
- 1/3 cup green onions (thickly sliced, from 4 stems)
Sauce
- 1/3 cup brown sugar (packed)
- 1/3 cup water
- 1/3 cup low-sodium soy sauce
- 1 tsp Sriracha (or added to taste)
- 1 tsp fresh ginger (peeled and grated)
- 4 garlic cloves (peeled and grated)
Oils and Butter
- 2 Tbsp neutral oil (divided)
- 1 Tbsp unsalted butter
Garnish
- 1 tsp sesame seeds (optional garnish)
Instructions
- Coat the Beef: Place the thinly sliced flank steak in a bowl and add the cornstarch. Stir thoroughly to ensure each piece is completely coated with cornstarch. This coating will give the beef a crispy exterior when seared.
- Prepare the Sauce: In a separate bowl, combine brown sugar, water, low-sodium soy sauce, Sriracha, grated ginger, and grated garlic. Stir well until the brown sugar dissolves and the ingredients are fully mixed. Set this sauce mixture aside for later use.
- Cook the Vegetables: Heat 1 tablespoon of neutral oil and 1 tablespoon of unsalted butter in a large skillet or wok over medium-high heat. Once hot, add the julienned carrot and sliced red bell pepper. Stir-fry the vegetables until they become crisp-tender, adjusting cooking time to your preference. Stir frequently to promote even cooking. Once done, remove the vegetables from the skillet and transfer them to a separate plate.
- Sear the Beef: Increase the heat to high. Add the remaining 1 tablespoon of neutral oil to the same skillet. When the oil is hot, add the cornstarch-coated beef slices in a single layer, being careful not to crowd the pan. Cook for about 2 minutes per side or until each piece develops a crispy coating and is cooked through. You may need to sear the beef in batches to maintain high heat and avoid steaming. Add more oil if the skillet becomes dry during cooking.
- Combine and Simmer: Return the cooked vegetables to the skillet along with the thickly sliced green onions. Pour the prepared sauce over the beef and vegetables. Stir everything together to coat evenly. Reduce the heat to medium-low and let the mixture simmer for about 3 minutes, allowing the sauce to thicken and flavors to meld.
- Serve and Garnish: Once the sauce has thickened to your liking, remove the skillet from heat. Optionally, garnish the dish with sesame seeds for added texture and flavor. Serve the Mongolian Beef hot, ideally over steamed rice or noodles.
Notes
- Make sure to slice the flank steak thinly against the grain for maximum tenderness.
- Do not crowd the pan when searing the beef to ensure proper crisping; cook in batches if needed.
- You can adjust the Sriracha to control the spice level according to your preference.
- The sauce thickens quickly during simmering; keep an eye on it to avoid burning.
- Best served immediately for optimal texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Keywords: Mongolian Beef, stir-fry beef, quick beef recipe, Asian stir fry, flank steak recipe, beef and vegetables, savory sweet sauce
