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Easy Mongolian Beef Recipe

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4 from 11 reviews

This Easy Mongolian Beef recipe features tender flank steak strips coated in a crispy cornstarch crust, cooked quickly in a hot skillet, and tossed in a savory, sweet, and slightly tangy Mongolian sauce made with tamari soy sauce, coconut sugar, garlic, and ginger. Ready in just 35 minutes, this dish is perfect for a flavorful weeknight dinner that pairs wonderfully with rice or steamed vegetables.

Ingredients

Beef

  • 1 pound flank steak
  • ¼ cup cornstarch
  • 2 tablespoons avocado oil (or another high-heat oil)

Sauce

  • ½ cup tamari soy sauce
  • ⅓ cup coconut sugar
  • ¼ cup water
  • 2 teaspoons sesame oil
  • 1 teaspoon blackstrap molasses
  • 1 teaspoon minced fresh ginger
  • 4 garlic cloves (finely chopped)

Garnish

  • 3 green onions (thinly sliced on a diagonal)

Instructions

  1. Prep the sauce: In a medium bowl, combine the tamari soy sauce, coconut sugar, water, sesame oil, blackstrap molasses, minced fresh ginger, and finely chopped garlic. Stir well until the sugar is mostly dissolved. Set the sauce mixture aside while you prepare the beef.
  2. Slice the steak: Slice the flank steak in half lengthwise to create thinner pieces, then cut crosswise against the grain into thin strips. This helps ensure the beef is tender after cooking.
  3. Prep the steak: Place the sliced steak in a mixing bowl and toss with the cornstarch, coating the pieces evenly. Shake off any excess cornstarch to avoid clumps during cooking, then set the coated beef aside on a separate plate.
  4. Cook the steak: Heat the avocado oil in a large skillet or wok over medium-high heat. Add the steak strips in small batches, cooking for 30 to 60 seconds per side or until browned and crispy. Remove each batch to a plate and repeat until all beef is cooked. Add extra oil between batches if needed to keep the pan hot and prevent sticking.
  5. Simmer the sauce: Lower the heat to medium and pour the prepared sauce into the wok. Let it simmer for 4 to 5 minutes, stirring occasionally to prevent burning, until the sauce slightly thickens and melds flavors.
  6. Finish the Mongolian beef: Return all the cooked steak to the wok and stir for 1 to 2 minutes, allowing the sauce to reduce further and fully coat each piece. Sprinkle the thinly sliced green onions over the top and give a final stir before serving.

Notes

  • For best results, slice the steak thinly and against the grain to maximize tenderness.
  • If tamari soy sauce is not available, use regular soy sauce but be mindful of sodium content.
  • Add a pinch of red pepper flakes or sliced chili for a spicy kick.
  • This dish pairs perfectly with steamed jasmine rice or stir-fried vegetables.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.

Find it online: https://dishcooks.com/easy-mongolian-beef-recipe/