The Easiest Mongolian Beef
A savory and slightly sweet garlic-ginger stir-fry that's ready in just 20 minutes. Faster, healthier, and more delicious than takeout!
Equipment
- 1 Large skillet or Wok
- 1 Small bowl
- 1 Whisk
Ingredients
- 1 lb thin sliced steak (sirloin or flank recommended)
- 2 tbsp cornstarch, divided
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp vegetable oil
- Green onions, sliced, for garnish
Instructions
- Prepare the Steak: Pat the steak dry with paper towels. In a medium bowl, toss the steak with 1 tbsp of cornstarch until it is lightly and evenly coated.
- Make the Sauce: In a small bowl, whisk together the low-sodium soy sauce, water, brown sugar, sesame oil, minced garlic, grated ginger, and the remaining 1 tbsp of cornstarch until smooth.
- Sear the Steak: Heat the vegetable oil in a large skillet or wok over high heat until it begins to shimmer. Working in batches to avoid overcrowding the pan, add the steak in a single layer. Cook for 60-90 seconds per side until well-browned and crispy. Remove the cooked steak from the skillet and set aside on a plate.
- Simmer the Sauce: Pour the prepared sauce mixture into the hot skillet. Bring to a simmer, stirring constantly. Continue to cook for 2-3 minutes, until the sauce has thickened enough to coat the back of a spoon.
- Combine & Serve: Return the cooked steak to the skillet with the thickened sauce. Toss everything together to coat the steak completely. Serve immediately over fluffy rice, garnished with fresh sliced green onions.
Notes
- Serving Suggestion: This dish is best served immediately over fluffy white rice or noodles to soak up the delicious sauce.
- For a Spicy Kick: Add 1/4 to 1/2 teaspoon of red pepper flakes to the sauce mixture for a bit of heat.
- The Key to Crispy Beef: Searing the steak in batches is the most important step! It ensures the beef gets a crispy crust instead of steaming in the pan.