Mongolian Beef
Mongolian Beef is a classic Chinese-American stir-fry dish made with tender beef slices, a savory-sweet soy glaze, and aromatic garlic and ginger.
Equipment
- Wok or large skillet
- Sharp knife
- Mixing bowls
- Tongs or spatula
- Measuring spoons and cups
Ingredients
- 500 g flank steak thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
- 1/4 tsp crushed red pepper flakes optional
- 3 green onions sliced
Instructions
- Toss the sliced beef with cornstarch and set aside for 10 minutes.
- Heat vegetable oil in a wok over medium-high heat.
- Fry the beef in batches until browned and crisp; remove and set aside.
- In the same wok, add sesame oil, garlic, and ginger; sauté until fragrant.
- Pour in soy sauce, brown sugar, and water; simmer for 2–3 minutes until thickened.
- Return the beef to the wok and coat with the sauce.
- Stir in red pepper flakes (optional) and green onions.
- Serve hot with steamed rice or noodles.
Notes
Nutrition Facts (per serving):
- Calories: 420
- Protein: 28g
- Carbohydrates: 25g
- Fat: 22g
- Saturated Fat: 6g
- Sodium: 980mg
- Sugar: 14g