Crisp-edged beef strips wear a glossy garlic and ginger sauce, with scallions folded in just before serving.
A thin starch coating helps Mongolian Beef brown quickly and gives its sauce something to cling to. The beef cooks in batches before returning to the pan for a brief glaze.
Slice flank steak across the grain and pat it dry. Shake off loose cornstarch before frying so it does not collect in the oil and turn the sauce pasty.
Method
Toss flank steak with cornstarch. Mix soy sauce, water and brown sugar in a bowl.
Heat vegetable oil in a wide skillet over medium-high heat. Cook beef in two batches for each until browned and at least 145°F; transfer to a plate.
Reduce heat to medium. Add garlic and ginger; stir for . Add the sauce and simmer for until bubbling and slightly thick.
Return beef with scallions and toss for until glossy. Rest off heat for before serving.
Forkue tips
- Keep the seared beef spread on the plate so steam does not soften all its edges.
Storing and reheating
Refrigerate for 3 days. Reheat quickly in a skillet with a spoonful of water to loosen the concentrated glaze.
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Nutrition per serving, estimated
Photo: RightCowLeftCoast, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)
Mongolian Beef: FAQ
Can I reduce the sugar?
Yes. Use 2 tablespoons for a less sweet sauce; the cornstarch on the beef will still help it thicken.
What cut can replace flank steak?
Thinly sliced sirloin works well. Cut across the grain and avoid thick strips that need prolonged cooking.
How do I store and reheat Mongolian Beef?
Refrigerate for 3 days. Reheat quickly in a skillet with a spoonful of water to loosen the concentrated glaze.
How long does Mongolian Beef take?
About 35 min in total: 20 min prep and 15 min cooking.
What do I need to make Mongolian Beef?
The key ingredients are flank steak, cornstarch, soy sauce, garlic, ginger and scallions, plus pantry basics.
Any tips for Mongolian Beef?
Keep the seared beef spread on the plate so steam does not soften all its edges.
