Mongolian Beef
Mongolian Beef is a super simple stir fry made with thin slices of tender beef, simmered in a sticky sauce, and comes together in under 30 minutes!
Servings 6
Calories 520kcal
Equipment
Ingredients
- 1 1/2 pounds skirt steak sliced against the grain into thin bite-sized pieces
- 3 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 4 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/2 cup dark brown sugar
- 1 teaspoon crushed red pepper flakes optional
- 2 green onions sliced
Instructions
- In a small bowl whisk soy sauce, water, brown sugar, garlic, ginger, and red pepper until combined.
- Slice the steak thinly against the grain into bite-sized pieces and place in a large bowl. Toss the sliced flank steak and the cornstarch until evenly coated, and set aside.
- Heat 2 tablespoons of oil in a large cast iron skillet or wok over medium-high heat. Once it's nice and hot add 1/4 of the beef and cook until browned and slightly crispy, about 2-3 minutes. Remove the meat and set aside. Add more oil if needed and repeat until all the meat is cooked.
- Add the sauce to the pan, simmer until thickened about 2-3 minutes, then add the beef back in and toss until coated.
- Serve with rice and top with green onions.
Video
Notes
Flank steak also works for this recipe, just make sure to cut in thin strips against the grain. Filet, or sirloin steak will also work.
Cook the beef in smaller batches you don't want to overcrowd the wok/ skillet.
Nutrition
Serving: 6Servings | Calories: 520kcal | Carbohydrates: 28g | Protein: 34g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 22g | Cholesterol: 90mg | Sodium: 835mg | Fiber: 1g | Sugar: 15g