Homemade Mongolian Beef is so easy to make! Tender pieces of beef coated in a sweet and salty sauce. It’s like beef candy!
Ingredients
- ▢1 tablespoon Vegetable oil
- ▢1-2 teaspoons minced ginger
- ▢1 tablespoon minced garlic
- ▢1/2 cup soy sauce
- ▢1/2 cup water
- ▢3/4 cup dark brown sugar
- ▢1 cup Vegetable oil
- ▢1 1/2 pounds flank steak
- ▢1/2 cup cornstarch
- ▢1/4 teaspoon red pepper flakes, optional
- ▢1 bunch green onions, cut on diagonal into 2-inch pieces
Instructions
- Make the sauce. Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
- Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.
- Slice flank steak against the grain into 1/4-inch slices with the knife held at a 45 degree angle. Some of the really long pieces I cut in half to make them more bite-sized.
- Toss flank steak with cornstarch and let sit 10 to 15 minutes.
- Heat 1 cup Vegetable oil in a large pan over medium-high heat.
- Add beef (I cooked it in 2 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.
- Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.
- Add red pepper flakes and green onions and remove from heat.
- Serve over rice.
Nutrition
Calories: 625kcal
