Ingredients
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1 pound (450g) / thinly sliced into strips Flank steakFor the beef marinade
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2 tablespoons Soy sauceFor the beef marinade
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1 tablespoon CornstarchFor the beef marinade
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1 tablespoon Vegetable OilFor the beef marinade
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1/2 cup Soy sauceFor the sauce
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1/2 cup WaterFor the sauce
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1/2 cup Brown sugarFor the sauce
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2 cloves / minced GarlicFor the sauce
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1 teaspoon / minced Fresh gingerFor the sauce
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1/2 teaspoon / (adjust to your spice preference) Red pepper flakesFor the sauce
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2 tablespoons Vegetable OilFor cooking
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3 / sliced into 2-inch pieces Green onionsFor cooking
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(optional, for garnish) Sesame seedsFor cooking
Directions
- Start by marinating the beef. In a bowl, combine the soy sauce, cornstarch, and 1 tablespoon of vegetable oil. Add the sliced beef, ensuring it’s well-coated. Let it marinate for about 15-20 minutes.
- While the beef is marinating, prepare the sauce. In a separate bowl, mix together the soy sauce, water, brown sugar, minced garlic, ginger, and red pepper flakes. Stir until the sugar has dissolved. Set the sauce aside.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated beef to the hot pan. Stir-fry the beef for 2-3 minutes or until it’s browned and cooked through. Remove the beef from the pan and set it aside.
- In the same pan, add a little more oil if needed. Add the sliced green onions and stir-fry for about 1-2 minutes.
- Return the cooked beef to the pan.
- Pour the sauce you prepared earlier over the beef and green onions. Stir to combine everything, and let it simmer for a few minutes until the sauce thickens and coats the beef.
- Once the sauce has thickened and the beef is heated through, remove the pan from the heat.
- If desired, garnish with sesame seeds for added flavor and texture.
- Serve your Mongolian Beef over steamed rice, and enjoy!
Feel free to adjust the level of spiciness by adding more or fewer red pepper flakes to suit your taste. This dish is quick and easy to make and is sure to be a crowd-pleaser.