Description
This Mongolian Beef recipe features tender, thinly sliced flank steak coated in cornstarch and seared to a crispy perfection, then stir-fried with crisp-tender carrots and red bell peppers. Tossed in a flavorful, sweet, and savory sauce made from soy sauce, brown sugar, garlic, and ginger, it’s an easy and delicious Asian-inspired dish perfect for a quick weeknight dinner.
Ingredients
Scale
Vegetables
- 1 carrot, peeled and julienned
- 1 red bell pepper, sliced into strips
- 1/3 cup green onions, thickly sliced (from 4 stems)
Meat
- 1 pound flank steak, thinly sliced against the grain
Coating
- 1/4 cup cornstarch
Sauce
- 1/3 cup brown sugar, packed
- 1/3 cup water
- 1/3 cup low-sodium soy sauce
- 1 teaspoon fresh ginger, peeled and grated
- 4 garlic cloves, peeled and grated
- 1 teaspoon Sriracha, or to taste
Other
- 1 tablespoon unsalted butter
- 2 tablespoons neutral oil, divided
- 1 teaspoon sesame seeds, optional garnish
Instructions
- Prepare the Beef: Place the thinly sliced flank steak in a bowl and add the cornstarch. Stir thoroughly to coat each piece evenly, which will help create a crispy texture when seared.
- Make the Sauce: In a separate bowl, mix together the brown sugar, water, low-sodium soy sauce, grated ginger, grated garlic, and Sriracha. Stir until fully combined and set aside for later use.
- Stir-fry Vegetables: Heat 1 tablespoon of neutral oil together with 1 tablespoon of unsalted butter in a large skillet or wok over medium-high heat. When hot, add the julienned carrot and sliced red bell pepper. Stir-fry frequently until the vegetables are crisp-tender to your liking. Remove them from the skillet and place on a plate.
- Sear the Beef: Increase the heat to high and add the remaining 1 tablespoon of neutral oil. Once the oil is hot, add the cornstarch-coated beef slices in a single layer without crowding the pan. Sear each side for about 2 minutes until a crispy coating forms. Work in batches if necessary and add more oil if the pan appears dry.
- Combine and Simmer: Return the cooked vegetables to the skillet along with the sliced green onions. Pour in the prepared sauce and stir to combine all ingredients. Reduce the heat to medium-low and let the mixture simmer for about 3 minutes, or until the sauce thickens to a glossy consistency.
- Serve: Transfer the Mongolian Beef to serving plates. Garnish with optional sesame seeds for added texture and flavor. Serve immediately and enjoy!
Notes
- Slicing the flank steak thinly against the grain ensures tenderness.
- Coating the beef with cornstarch helps achieve a crispy exterior when seared.
- Adjust the Sriracha amount to control the heat level to your preference.
- Cooking the beef in batches prevents steaming and promotes proper searing.
- This dish pairs well with steamed rice or noodles.
