Mongolian Beef
Thin-sliced flank steak in a sticky brown-sugar-and-soy glaze — a takeout favorite that's easy to make cheaper and better at home.
Ingredients
- 1 lb flank steak or sirloin thinly sliced against the grain
- 1/3 cup cornstarch
- 3 tbsp vegetable oil divided
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 4 green onions cut into 2-inch pieces
- 1/2 tsp red pepper flakes optional
Instructions
- Toss the sliced beef with cornstarch until evenly coated; let sit for 10–15 minutes.
- Heat 2 tablespoons oil in a large skillet or wok over high heat. Working in batches to avoid crowding the pan, sear the beef for 1–2 minutes per side until browned and crisp at the edges. Remove and set aside.
- Reduce heat to medium and add the remaining oil. Add the garlic and ginger and cook for 30 seconds until fragrant.
- Add the soy sauce, water, and brown sugar, stirring to dissolve. Simmer for 2–3 minutes until slightly thickened.
- Return the beef to the pan and toss to coat in the glaze. Simmer for another 1–2 minutes until the sauce clings to the beef.
- Stir in the green onions and red pepper flakes, if using, and serve immediately over steamed rice.
Notes
Flank and sirloin go on sale often — buy extra when the price drops and freeze pre-sliced portions for a quick future dinner. Slicing the beef while it’s still slightly frozen makes it much easier to get thin, even pieces. Round or chuck steak, sliced very thin, is an even more budget-friendly substitute; just extend the cornstarch marinating time to 20 minutes to help tenderize it.
