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Mongolian beef with green onion over rice, overhead shot

Mongolian Beef

Crispy-edged flank steak tossed in a sticky garlic-ginger soy sauce. Ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Chinese, Chinese-American, Stir-fry
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs flank steak thinly sliced against the grain
  • ⅓ cup cornstarch
  • 3 tbsp vegetable oil for frying
  • 1 tbsp vegetable oil for sauce
  • 1 tbsp fresh ginger minced
  • 4 cloves garlic minced
  • ⅔ cup low-sodium soy sauce
  • ⅔ cup water
  • ½ cup packed brown sugar
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 3 green onions cut into 2-inch pieces

Method
 

  1. Toss sliced beef in cornstarch until evenly coated.
  2. Fry in two batches in hot oil, about 2 minutes per side, until golden and crisp. Drain on paper towels.
  3. Wipe pan clean. Cook ginger and garlic in oil for 30 seconds.
  4. Add soy sauce, water, and brown sugar. Simmer 2-3 minutes.
  5. Whisk in cornstarch slurry until sauce thickens, about 30 seconds.
  6. Add beef and green onion whites, tossing quickly to coat. Remove from heat and stir in green onion tops.

Notes

Storage note: Refrigerate up to 3 days; not recommended for freezing.
Allergen note: Contains soy.
Notes: Fry in batches to keep the beef crispy; toss in sauce for no more than a minute to preserve texture.