Description

This Mongolian Beef features tender flank steak coated in a savory sauce made with soy sauce, garlic, and ginger, making it perfect for a quick and delightful dinner.

Ingredients

Scale

1 pound flank steak sliced thin against the grain
1/4 cup cornstarch
1/3 cup water
1/4 cup low sodium soy sauce
1/2 cup brown sugar packed
2 teaspoons cornstarch
1/4 cup vegetable oil
2 garlic cloves minced
1 tablespoon minced ginger
4 green onions cut into one inch pieces, with the whites and greens separated

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Instructions

In a large bowl, combine the flank steak and the cornstarch, tossing to coat well. Set aside.
In a small bowl, whisk together the water, soy sauce, brown sugar, and cornstarch. Set aside.
In a large skillet over medium heat, heat the vegetable oil until shimmering. Cook the steak in batches for 3 to 5 minutes, making sure not to overcrowd the pan. Transfer the cooked beef to a plate and tent with foil. Drain all but 1 tablespoon of the oil from the pan.
Add the minced garlic, ginger, and the whites of the green onions to the skillet, sauté until fragrant but be careful not to burn the garlic.
Pour the sauce into the skillet, scraping the browned bits from the bottom. Bring to a simmer and cook for about 1 minute until the sauce thickens. Return the beef to the skillet, tossing well to combine. Garnish with the remaining green onions and serve over rice.

Notes

For extra flavor, let the beef marinate in the cornstarch for at least 30 minutes.
Serve with steamed rice or noodles to balance the flavors of the dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 18g
Sodium: 850mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 25g
Cholesterol: 60mg