Description
This Mongolian Beef recipe delivers irresistible flavor with simple prep. Featuring flank steak, a savory sauce, and fresh green onions, it’s perfect for a quick dinner!
Ingredients
Scale
- 1 pound flank steak sliced thin against the grain
- 1/4 cup cornstarch
- 1/3 cup water
- 1/4 cup low sodium soy sauce
- 1/2 cup brown sugar packed
- 2 teaspoons cornstarch
- 1/4 cup vegetable oil
- 2 garlic cloves minced
- 1 tablespoon minced ginger
- 4 green onions cut into one inch pieces, with the whites and greens separated
Instructions
- In a large bowl, combine the flank steak and 1/4 cup cornstarch, tossing to coat. Set aside.
- In a separate bowl, whisk together the water, soy sauce, brown sugar, and 2 teaspoons cornstarch.
- Heat the vegetable oil in a large skillet over medium heat until shimmering. Cook the steak in batches, about 3 to 5 minutes, avoiding overcrowding the pan. Remove the beef, cover with foil, and drain all but 1 tablespoon of oil from the skillet.
- Sauté the garlic, ginger, and the whites of the green onions in the skillet until fragrant, being careful not to burn the garlic.
- Add the prepared sauce to the skillet, scraping up any browned bits. Bring the mixture to a simmer and cook until thickened, about 1 minute. Return the beef to the skillet and toss to combine. Garnish with the remaining green onions and serve over rice.
Notes
Feel free to adjust the spice level by adding red pepper flakes.
This dish pairs well with steamed rice or stir-fried vegetables.
For a lower-carb option, serve it over cauliflower rice instead.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 22g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 60mg