Mongolian Beef – A Takeout-Style Favorite You Can Make at Home
Tender strips of flank steak seared until golden and coated in a sweet, savory Mongolian-style sauce with garlic, ginger, and green onions. Better than takeout!
Ingredients
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1 lb flank steak, sliced thin against the grain
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¼ cup cornstarch
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2–3 tbsp oil (for searing)
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4 green onions, cut into 2-inch pieces
Sauce
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½ cup low-sodium soy sauce
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⅓ cup brown sugar
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¼ cup water or beef broth
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1 tsp sesame oil
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2 cloves garlic, minced
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1 tbsp grated fresh ginger
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¼–½ tsp red pepper flakes (optional)
Instructions
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Coat steak strips in cornstarch and let rest 10 minutes.
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Mix sauce ingredients in a bowl and set aside.
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Sear beef in hot oil over medium-high heat until browned. Work in batches if needed. Remove to a plate.
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Pour sauce into the pan and bring to a boil. Simmer 2–3 minutes until slightly thick.
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Return beef to the pan, add green onions, and toss to coat.
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Cook 1–2 more minutes. Serve over rice or noodles.
Notes
Customize spice level with chili flakes or chili oil. Add broccoli or bell peppers for extra veggies. Use tamari for a gluten-free version.