Description
A flavorful and crispy Mongolian Beef recipe featuring thinly sliced flank steak coated in cornstarch, stir-fried with crisp-tender carrots and bell peppers, and simmered in a sweet and savory soy-based sauce. This dish delivers delicious Asian-inspired flavors and is 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 Sriracha, or to taste
- 1 teaspoon fresh ginger, peeled and grated
- 4 garlic cloves, peeled and grated
Cooking Fats and Garnish
- 1 tablespoon unsalted butter
- 2 tablespoons neutral oil, divided
- 1 teaspoon sesame seeds, optional garnish
Instructions
- Coat the Beef: Place the thinly sliced flank steak in a bowl, add the cornstarch, and stir until each slice is thoroughly coated. This will help create a crispy crust when cooked.
- Prepare the Sauce: In a separate bowl, combine brown sugar, water, low-sodium soy sauce, Sriracha, grated ginger, and grated garlic. Stir well until all the ingredients are well incorporated. Set this sauce mixture aside for later use.
- Cook the Vegetables: Heat 1 tablespoon of neutral oil together with 1 tablespoon of unsalted butter in a large skillet or wok over medium-high heat. Once hot, add the julienned carrots and sliced red bell peppers. Stir-fry these vegetables frequently until they are crisp-tender, according to your preference. Once cooked, remove them from the skillet and set aside on a separate plate.
- Sear the Beef: Increase the heat to high and add the remaining 1 tablespoon of neutral oil to the skillet. When the oil is hot, add the cornstarch-coated beef slices in a single layer, avoiding crowding the pan; cook the beef in batches if necessary. Sear each side for about 2 minutes until a crispy coating forms. Add a little more oil if the pan becomes dry during cooking.
- Combine and Simmer: Return the cooked vegetables along with the sliced green onions to the skillet with the beef. Pour in the prepared sauce and stir everything together to combine. Reduce the heat to medium-low and let the mixture simmer, stirring occasionally, until the sauce thickens, about 3 minutes.
- Garnish and Serve: If desired, sprinkle the dish with sesame seeds for a finishing touch. Serve the Mongolian Beef hot, ideally over steamed rice or noodles.
Notes
- Be sure to slice the beef thinly against the grain for tender results.
- Do not overcrowd the pan when cooking the beef to ensure a crispy crust.
- You can adjust the spiciness by varying the amount of Sriracha according to taste.
- For a gluten-free version, substitute low-sodium soy sauce with tamari or coconut aminos.
- Using a wok or large skillet helps with even cooking and tossing.
