Mongolian Beef

★ 3.8 · Medium

Crispy cornstarch-coated strips of flank steak are tossed in a glossy sweet and savory soy-garlic sauce with scallions, ready faster than delivery.

15 minPrep Time

15 minCook Time

30 minTotal Time

4 servingsYield

Why You'll Love This

Crispy fried beef in a glossy sweet-savory sauce
Faster and cheaper than takeout
Ready in 30 minutes

Ingredients

1.25 lbflank steak, thinly sliced against the grain
1/2 cupcornstarch
1 cupvegetable oil, for frying
1 tablespoonvegetable oil, for the sauce
1 tablespoonfresh ginger, minced
4 clovesgarlic, minced
2/3 cuplow-sodium soy sauce
2/3 cupwater
2/3 cuppacked dark brown sugar
1/2 teaspoonred pepper flakes
6scallions, cut into 2-inch pieces
1 teaspoontoasted sesame seeds, for garnish

Nutrition (estimated per serving)

420Calories

29gProtein

18gFat

32gCarbs

1gFiber

890mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Pat the sliced flank steak dry with paper towels.
Toss the steak strips with the cornstarch in a large bowl until every piece is evenly coated, shaking off any excess.
Heat 1 cup vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 350F.
Fry the beef in two batches for 2 to 3 minutes per batch, until crisp and browned on the edges; transfer to a paper towel-lined plate.
Carefully pour off the frying oil, wipe out the skillet, and return it to medium heat with the 1 tablespoon fresh oil.
Add the ginger and garlic and stir-fry for 20 to 30 seconds until fragrant but not browned.
Whisk in the soy sauce, water, brown sugar, and red pepper flakes, and bring to a simmer.
Simmer the sauce for 3 to 4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
Return the crispy beef to the skillet along with the scallions.
Toss everything together over medium-high heat for 1 to 2 minutes, until the beef is well coated and glossy and reaches at least 145F internal temperature.
Remove from heat immediately so the crispy coating does not turn soggy in the sauce.
Sprinkle with toasted sesame seeds and serve hot over steamed rice.

Tips

Fry the beef in batches rather than crowding the pan; overcrowding steams the meat instead of crisping it.
Toss the beef into the sauce only right before serving so the crispy cornstarch coating stays crunchy longer.