A savory and slightly sweet Mongolian-style beef dish that comes together in just 30 minutes. Thin slices of beef cooked in a flavorful sauce of soy, garlic, and ginger. Perfect over rice or noodles.
Ingredients
- 1 lb (≈ 450 g) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons cornstarch
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ½ cup low-sodium soy sauce
- ⅓ cup water
- ⅓ cup brown sugar
- 2 green onions (scallions), sliced (for garnish)
- Optional: red pepper flakes or chili for heat
Instructions
- Toss the beef slices with cornstarch, salt, and pepper until evenly coated. Shake off excess.
- Heat oil in a large skillet or wok over medium-high heat. Add the beef in a single layer. Cook until browned, about 2 minutes per side. Remove and set aside.
- In the same pan, reduce heat slightly and add garlic and ginger. Stir for 30 seconds until fragrant.
- Mix soy sauce, water, and brown sugar in a bowl. Pour into the pan, stirring to combine with garlic and ginger.</li
- Return the beef to the skillet and toss in the sauce. Cook 1–2 more minutes until sauce thickens and coats the meat.
- Garnish with sliced green onions (and red pepper flakes if desired). Serve over steamed rice or noodles.
Tip: For best texture, slice the beef thinly while it’s slightly frozen. Don’t overcrowd the pan—work in batches if needed.
