Description
This classic Mongolian Beef recipe features tender flank steak slices coated in crispy cornstarch, stir-fried with fresh carrots, red bell peppers, and green onions, then simmered in a flavorful, sweet-savory sauce with ginger, garlic, soy sauce, and a hint of heat from Sriracha. Ready in just 30 minutes, it’s an easy, restaurant-style stir-fry perfect for a quick weeknight dinner.
Ingredients
Scale
Beef and Coating
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
Vegetables
- 1 carrot, peeled and julienned
- 1 red bell pepper, sliced into strips
- 1/3 cup green onions, thickly sliced (from 4 stems)
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
Cooking Fats and Garnish
- 1 tablespoon unsalted butter
- 2 tablespoons neutral oil, divided (such as vegetable or canola oil)
- 1 teaspoon sesame seeds, optional garnish
Instructions
- Prepare the Beef: Place the thinly sliced flank steak in a mixing bowl. Add the cornstarch and stir well to thoroughly coat each slice. This will help create a crispy exterior when cooked.
- Make the Sauce: In a separate bowl, combine the brown sugar, water, low-sodium soy sauce, grated fresh ginger, grated garlic, and Sriracha. Stir until the sugar dissolves and the ingredients are well combined. Set aside.
- Stir-fry Vegetables: Heat 1 tablespoon of the neutral oil together with 1 tablespoon of unsalted butter in a large skillet or wok over medium-high heat. Once hot, add the julienned carrot and red bell pepper strips. Stir-fry frequently until the vegetables are crisp-tender, about 3-4 minutes. Remove them from the skillet and set aside on a plate.
- Sear the Beef: Increase the heat to high and add the remaining 1 tablespoon of neutral oil to the skillet. Once the oil is hot, add the cornstarch-coated beef slices in a single layer without overcrowding the pan; cook in batches if necessary. Sear each side for about 2 minutes until a crispy crust forms. Add more oil if the pan becomes dry.
- Combine and Simmer: Return the cooked vegetables to the skillet along with the sliced green onions. Pour the prepared sauce over the mixture and stir to combine all ingredients. Lower the heat to medium-low and let the sauce simmer for about 3 minutes, or until it thickens and coats the beef and vegetables evenly.
- Serve: Transfer the Mongolian Beef to serving plates. Garnish with sesame seeds if desired and serve immediately for best flavor and texture.
Notes
- For best results, slice the flank steak very thinly against the grain to ensure tenderness.
- If you prefer less heat, adjust or omit the Sriracha sauce accordingly.
- Use neutral oil like vegetable or canola oil to prevent overpowering flavors in the stir-fry.
- Cooking the beef in batches avoids overcrowding, which helps achieve a crispy sear.
- Leftovers can be refrigerated and reheated, but the texture may slightly change.
