Description

This Mongolian Beef recipe delivers tender, thinly sliced flank steak coated in a crispy cornstarch crust and tossed with vibrant vegetables in a sweet and savory sauce. Quick to prepare and bursting with bold flavors from garlic, ginger, and soy sauce, this stir-fried dish is perfect for a satisfying weeknight dinner that comes together in just 30 minutes.

Ingredients

Scale

Vegetables

1 carrot, peeled and julienned
1 red bell pepper, sliced into strips
1/3 cup green onions, thickly sliced (from 4 stems)

Beef

1 lb flank steak, thinly sliced against the grain
1/4 cup corn starch

Sauce

1/3 cup brown sugar, packed
1/3 cup water
1/3 cup low-sodium soy sauce
1 tsp Sriracha, or to taste
1 tsp fresh ginger, peeled and grated
4 garlic cloves, peeled and grated

Cooking fats & Garnish

1 Tbsp unsalted butter
2 Tbsp neutral oil, divided
1 tsp sesame seeds (optional garnish)

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Instructions

Coat the Beef: Place the thinly sliced flank steak into a bowl and add the cornstarch. Stir well to ensure each slice is completely coated, which will help create a crispy crust when seared.
Prepare the Sauce: In a separate bowl, combine brown sugar, water, low-sodium soy sauce, Sriracha, fresh grated ginger, and grated garlic. Stir until all ingredients are well mixed and set aside.
Cook the Vegetables: Heat 1 tablespoon of neutral oil and 1 tablespoon of unsalted butter in a large skillet or wok over medium-high heat. Once hot, add the julienned carrot and sliced red bell pepper. Stir-fry the vegetables, stirring frequently, until they reach a crisp-tender texture or your preferred doneness. Transfer the cooked vegetables to a separate plate.
Sear the Beef: Increase the heat to high and add the remaining 1 tablespoon of neutral oil to the skillet. When the oil is hot, add the cornstarch-coated beef slices. Sear each side for about 2 minutes to develop a crispy coating. Avoid overcrowding the pan; cook the beef in batches if necessary to maintain heat and ensure even browning. Add oil as needed if the pan dries out.
Combine and Simmer: Return the cooked vegetables and green onions to the skillet with the seared beef. Pour in the prepared sauce and stir to combine all ingredients evenly. Reduce heat to medium-low and let the mixture simmer for about 3 minutes, allowing the sauce to thicken and coat the beef and vegetables beautifully.
Garnish and Serve: Sprinkle with sesame seeds if desired for added texture and flavor. Serve hot for a delicious and balanced meal.

Notes

Slicing the flank steak thinly against the grain ensures tenderness.
Use a neutral oil with a high smoke point like vegetable or canola oil for stir-frying.
Adjust Sriracha to control the heat level of the dish.
Cooking the beef in batches helps achieve a crispy exterior and prevents steaming.
Optionally garnish with additional green onions or sesame seeds for extra flavor and presentation.