Description
Delicious homemade Mongolian beef, better than takeout, with crispy flank steak and a sticky sauce.
Ingredients
Scale
- 1½ lbs (680g) flank steak, sliced into ¼-inch strips
- ¼ cup (30g) cornstarch
- ¼ teaspoon baking soda
- 2–3 tablespoons vegetable oil
- ⅓ cup (80ml) low-sodium soy sauce
- ⅓ cup (65g) brown sugar
- ¼ cup (60ml) water
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, finely minced
- 1 teaspoon fresh ginger, finely grated
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon hoisin sauce (optional)
- 6 scallions, white parts cut into 1-inch pieces, green parts thinly sliced
- 1 tablespoon toasted sesame seeds
- Steamed jasmine rice
Instructions
- Freeze the beef: Wrap flank steak in plastic wrap and place in the freezer for 20–30 minutes. Unwrap and slice across the grain into ¼-inch strips.
- Coat the beef: Toss sliced beef with cornstarch and baking soda in a bowl until evenly coated. Let sit for 15–30 minutes.
- Make the sauce: Whisk soy sauce, brown sugar, water, sesame oil, minced garlic, grated ginger, red pepper flakes, and hoisin until sugar dissolves.
- Sear the beef: Heat a wide skillet over high heat for 2 minutes. Add 2 tablespoons oil and sear beef in one layer, working in batches. Do not stir for 60 seconds. Flip each piece and cook for 30–60 more seconds. Remove and set aside.
- Build the sauce: Reduce heat to medium, add white parts of scallions, and stir for 30 seconds. Pour in the sauce and let bubble for 2–3 minutes until thickened.
- Combine and serve: Return beef to the pan and toss until coated in sauce with scallion greens. Serve immediately over steamed rice, sprinkled with sesame seeds.
Notes
For best results, slice the beef while partially frozen and sear in batches for a crispy finish. The sauce can be prepared ahead and stored.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 14g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 60mg