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Mongolian Beef

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A delightful fusion of sweet and savory flavors, Mongolian Beef features tender strips of flank steak cooked in a luscious sauce of soy sauce and brown sugar.

Ingredients

Scale
  • 1 lb flank steak, thinly sliced
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon red pepper flakes
  • 3 green onions, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Instructions

  1. Prepare the Sauce Mixture: In a bowl, combine soy sauce, brown sugar, and red pepper flakes. Set this sweet-and-spicy mixture aside to allow the flavors to meld.
  2. Heat the Skillet: In a skillet, heat vegetable oil over medium-high heat until shimmering and ready for action.
  3. Brown the Flank Steak: Add the thinly sliced flank steak to the hot skillet, spreading it out in a single layer. Cook until browned, about 3-4 minutes.
  4. Sauté the Garlic: Once the steak is beautifully browned, add minced garlic to the pan. Cook for an additional minute, allowing the garlic to infuse the oil with its aromatic goodness.
  5. Mix and Simmer: Stir in the soy sauce mixture you prepared earlier. Bring everything to a gentle simmer, and watch as the sauce begins to thicken and bubble.
  6. Thicken the Saucy Goodness: In a small bowl, mix the cornstarch and water to create a slurry. Pour this into the skillet, stirring until the sauce thickens and coats the beef beautifully.
  7. Toss in the Green Onions: Add the sliced green onions to the skillet and toss everything together until well combined.
  8. Serve and Enjoy: Serve your Mongolian Beef hot over a bed of fluffy rice, garnished with additional green onions if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or stir-fry in a skillet.

Nutrition

Find it online: https://doughgirlbylea.com/mongolian-beef-2/

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