Imagine a meal so delicious and simple that it transforms your kitchen into a gourmet restaurant in just 30 minutes. This Mongolian Beef recipe is your secret weapon to impressing dinner guests or satisfying a quick weeknight craving. With tender, perfectly seared flank steak glazed in a mouthwatering sweet and savory sauce, this dish proves that restaurant-quality meals are just a few steps away from your own stovetop.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mongolian
Serves: 4 servings
Ingredients
- 1 lb flank steak, sliced thin
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons vegetable oil
- 3 green onions, chopped
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
Instructions
- Begin by gathering all your ingredients: 1 lb of flank steak, 1/4 cup of soy sauce, 1/4 cup of brown sugar, 2 tablespoons of vegetable oil, 3 chopped green onions, 1 teaspoon of minced garlic, and 1 teaspoon of grated ginger.
- Using a sharp knife, slice the flank steak thinly against the grain. This helps to ensure that the meat remains tender after cooking.
- In a medium bowl, combine the soy sauce and brown sugar. Stir until the brown sugar is dissolved. This will create a sweet and savory marinade for the beef.
- Add the sliced flank steak to the marinade, ensuring that all pieces are well coated. Allow the steak to marinate for at least 10 minutes while you prepare the other ingredients.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Make sure the oil is hot before adding the beef to achieve a nice sear.
- Once the oil is hot, add the marinated flank steak to the skillet in a single layer. Cook for about 2-3 minutes without stirring to allow the meat to sear.
- After the initial sear, stir the beef and continue cooking for an additional 2-3 minutes until the beef is browned and cooked through. Remove the beef from the skillet and set aside.
- In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to burn them.
- Return the cooked flank steak to the skillet and pour the remaining marinade over the beef. Stir to combine and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
- Finally, add the chopped green onions to the skillet and toss everything together for about 1 minute, allowing the green onions to soften.
- Remove the skillet from heat and serve the Mongolian beef hot over steamed rice or noodles. Enjoy your meal!
Tips
- Slice Against the Grain: Always slice your flank steak thinly and against the grain. This ensures maximum tenderness and prevents tough, chewy meat.
- High Heat is Key: Use a hot skillet or wok to achieve that perfect sear. The high temperature helps caramelize the marinade and creates delicious crispy edges.
- Don't Overcrowd the Pan: Cook the beef in a single layer to ensure proper browning. Overcrowding will cause the meat to steam instead of sear.
- Marinate Briefly: While 10 minutes is the minimum, try to let the beef marinate for up to 30 minutes for deeper flavor absorption.
- Fresh Ingredients Matter: Use fresh ginger and garlic for the most vibrant taste. Pre-minced versions can work in a pinch but won't deliver the same punch.
- Customize Your Heat: Add red pepper flakes or sriracha if you want to kick up the spice level.
- Serving Suggestion: Serve over steamed jasmine rice or crispy noodles to soak up that incredible sauce.
Nutrition Facts
Calories: 318kcal
Carbohydrates: 15g
Protein: 20g
Fat: 17g
Saturated Fat: 5g
Cholesterol: 50mg
