Description
A quick and flavorful recipe for Simple Mongolian Beef featuring tender flank steak coated in cornstarch, seared to perfection, and tossed in a savory, slightly sweet sauce made with soy sauce, brown sugar, garlic, and ginger. This dish comes together in just 30 minutes and is perfect for a weeknight dinner served over rice or noodles.
Ingredients
Scale
Beef and Coating
- 1 pound flank steak, sliced against the grain into 1/4″ thick pieces
- 1/4 cup cornstarch
Sauce
- 1/3 cup packed brown sugar
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon grated fresh ginger
- 1/3 cup low sodium soy sauce
- 1/3 cup water
Other
- 3 tablespoons olive oil, divided
- 1 small bunch scallions (green parts only), cut into 1″ pieces
Instructions
- Prep the steak and cornstarch coating: Slice the flank steak against the grain into 1/4″ thick pieces to ensure tenderness. Place the sliced steak in a bowl and toss thoroughly with the cornstarch to coat evenly. This will help create a crispy exterior when cooked.
- Mix the sauce: In a separate bowl, combine the brown sugar, minced garlic, crushed red pepper flakes (if using), grated fresh ginger, low sodium soy sauce, and water. Whisk these ingredients together until the sugar is dissolved and the sauce is well blended.
- Heat the skillet: Add 2 tablespoons of olive oil to a large 12″ skillet and warm it over medium-high heat on your largest burner until the oil is hot and shimmering, about 4-5 minutes. The skillet should be very hot to achieve good browning on the steak.
- Cook the beef in batches: To avoid overcrowding and ensure each piece browns properly, cook the steak in two batches. Add half of the coated steak slices to form a single layer. Let cook undisturbed for 1 minute, then flip the pieces using tongs and cook for another minute. The beef should release easily with a nice sear. Transfer the cooked beef to a plate. Add the remaining 1 tablespoon olive oil to the skillet and repeat with the second batch.
- Combine beef with sauce and scallions: Pour the prepared sauce into the skillet and bring it to a gentle bubble, scraping up any browned bits from the bottom to incorporate flavor, about 30 seconds. Add the cut scallions and return all the cooked beef to the skillet. Toss everything together and cook for an additional 1-3 minutes, allowing the sauce to thicken slightly and fully coat the beef. The steak should be cooked to your liking. Remove from heat and serve immediately for best texture and flavor.
Notes
- Be sure to slice the beef against the grain to keep it tender and easy to chew.
- Cooking the beef in batches prevents steaming and helps achieve a better sear.
- Use low sodium soy sauce to control saltiness in the dish.
- The crushed red pepper flakes are optional, but add a nice subtle heat if desired.
- Serve this dish over steamed rice or noodles for a complete meal.
