Simple Mongolian Beef

Create a restaurant-style Mongolian beef recipe at home with tender slices of flank steak, coated in a rich and savory sauce. This easy one-pan dish is packed with flavors from garlic, ginger, and a hint of sweetness. Perfect for weeknight dinners, it pairs beautifully with rice or noodles and takes less than 30 minutes to make. Learn how to use simple ingredients for a fast, budget-friendly alternative to takeout. Includes tips for customizing with vegetables or different proteins and making it gluten-free.

Ingredients:

• Beef:
  • 1 pound flank steak
  • 1/4 cup cornstarch
  • 3 tablespoons olive oil, divided
• Vegetables:
  • 1 small bunch scallions (green parts only), cut into 1-inch pieces
• Sauce:
  • 1/3 cup packed brown sugar
  • 3 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon grated fresh ginger
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup water

Instructions:

1. Prepare Ingredients:
   • Slice the flank steak against the grain into 1/4-inch thick pieces. Place the sliced steak in a bowl and toss with the cornstarch until evenly coated.
   • In a separate bowl, whisk together all the sauce ingredients. Set aside.
2. Cook the Beef:
   • Heat 2 tablespoons of olive oil in a large skillet (preferably 12 inches) over medium-high heat. Allow the oil to get very hot, about 4-5 minutes.
   • Cook the beef in two batches for optimal browning. Lay half the steak in a single layer in the skillet. Let it cook undisturbed for 1 minute, then flip using tongs and cook for another minute. Once browned, transfer the steak to a plate. Repeat with the second batch, adding the remaining tablespoon of olive oil to the skillet.
3. Make the Sauce:
   • Pour the prepared sauce into the skillet and let it bubble for about 30 seconds. Use a spatula to scrape up any browned bits from the bottom of the pan.
   • Add the scallions and return the cooked beef to the skillet. Toss everything together to coat with the sauce.
   • Let it cook for another 1-3 minutes, or until the beef is cooked to your preferred doneness and the sauce has thickened slightly.
4. Serve:
   • Remove the skillet from the heat and serve immediately. Pair with steamed rice or noodles if desired.

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Why You’ll Love This Recipe

• Fast and Easy: Perfect for a weeknight dinner, this dish takes under 30 minutes from start to finish.
• Rich and Flavorful: The sweet and savory sauce with hints of garlic and ginger elevates the tender beef.
• Minimal Ingredients: Simple pantry staples come together to create a restaurant-quality dish.
• Customizable: Easily tweak the recipe to suit your taste or dietary preferences.

Tips

• Slice Against the Grain: This ensures tender beef strips that cook evenly.
• Hot Pan: Make sure the skillet is properly heated to achieve a good sear on the beef.
• Don’t Overcrowd: Cooking the beef in batches helps prevent steaming and ensures browning.
• Adjust Sauce Consistency: If you prefer a thicker sauce, let it simmer slightly longer.

Variations and Substitutions

• Protein: Swap flank steak with sirloin, ribeye, or even chicken.
• Vegetables: Add bell peppers, broccoli, or snap peas for extra nutrition.
• Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
• Spicier: Increase the amount of red pepper flakes or add a splash of sriracha.

FAQs

Can I use a different cut of beef? Yes, sirloin or skirt steak works well as alternatives to flank steak.

What if I don’t have fresh ginger? Substitute with 1/4 teaspoon of ground ginger if needed.

Can I make this ahead of time? It’s best enjoyed fresh, but you can prep the beef and sauce in advance to save time.

How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Serving

Serve over steamed rice or noodles for a complete meal. Add a side of stir-fried vegetables for a well-rounded dish.

Suggestions

• Garnish: Sprinkle sesame seeds or additional scallions on top for a finishing touch.
• Meal Prep: Portion out with rice and vegetables for ready-to-eat lunches.
• Double the Sauce: If you like extra sauce for drizzling, consider making 1.5 times the sauce recipe.