Easy Mongolian Beef
Copycat Mongolian beef with thin sliced flank steak, cornstarch crust, sweet soy garlic ginger sauce, and green onions.
Equipment
- Saucepan
- Large saute pan
Ingredients
Ingredients
- 1 pound flank steak or flat iron steak thinly sliced against the grain
- 1/4 cup cornstarch
- 2 teaspoons oil for sauce
- 1 cup oil for frying, more if needed
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- green onions sliced
- rice for serving
Instructions
Instructions
- Heat 2 teaspoons oil in a saucepan over medium-low. Add garlic and ginger and whisk as they sizzle.
- Pour in soy sauce, water, and brown sugar. Bring to a boil and cook about 5 minutes. Remove from heat.
- Slice steak into 1/4-inch strips at a 45-degree angle against the grain.
- Toss steak with cornstarch until lightly coated and let sit about 10 minutes.
- Heat frying oil over medium-high until shimmering. Cook beef 2 to 3 minutes, stirring, until edges are browned and crisp.
- Remove beef to a paper-towel-lined plate. Pour oil out of pan.
- Return beef to pan over medium heat. Add sauce and green onions. Toss until sauce thickens and coats beef.
- Serve immediately over rice.
Notes
Use low-sodium soy sauce because regular soy sauce will make the dish too salty. Let the cornstarch-coated beef rest before frying so the coating sticks. Do not crowd the pan or the beef will steam instead of crisp. Serve immediately because the crispy coating softens once sauced.
