Bursting with tender meat, this easy Mongolian beef recipe is a total flavor bomb. The quick, easy recipe comes together in less than 30 minutes. Read more.
- 2 tablespoons olive oil, divided
- 4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 cup soy sauce (or gluten-free tamari)
- 1/2 cup water
- 1/2 cup packed light brown sugar
- 2 pounds flank steak
- 2 tablespoons cornstarch
- 1/2 cup sliced green onions, green parts only
- 2 cups cooked white or brown rice
- Heat one tablespoon of oil in a medium-sized saucepan. Add garlic and ginger. Cook for 2 minutes, stirring frequently, then add soy sauce and water. Stir to combine, and bring to a boil. Stir in sugar until it is dissolved. Remove from heat and set aside.
- Slice flank steak into strips, cutting against the grain. Place beef strips into a bowl and toss with cornstarch to coat lightly. Shake off any excess.
- Heat remaining oil in a large skillet or wok over medium heat. Add beef and cook until well browned on each side, working in batches if necessary.
- Pour soy sauce mixture into pan and add all of the beef and the green onions. Cook for 2-3 minutes, tossing to coat with the sauce, then remove from heat. Serve immediately over rice.
Recipe adapted from Table for Two.
- Category: Beef
- Method: Stovetop
- Cuisine: Dinner
Keywords: Mongolian beef, soy sauce, Chinese recipes, flank steak