Mongolian Beef is a beloved dish that offers a delightful combination of tender beef stir-fry, savory flavors, and a quick cooking process, making it an ideal option for an easy weeknight dinner.
Ingredients
Scale:
1 pound flank steak, thinly sliced against the grain
1 tablespoon cornstarch
Salt and pepper, to taste
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 inch piece of ginger, minced
2 tablespoons vegetable oil (for cooking)
1 cup green onions, chopped (white and green parts separated)
1/2 cup bell peppers, sliced (optional)
1/2 cup broccoli florets (optional)
Instructions
In a medium bowl, combine the soy sauce, brown sugar, vegetable oil, minced garlic, and minced ginger. Add the thinly sliced flank steak and toss to coat. Cover and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Remove the marinated beef from the refrigerator. Sprinkle cornstarch over the beef slices and toss until well-coated.
Place a large wok or skillet over high heat and add 2 tablespoons of vegetable oil. Heat until the oil is shimmering.
Add the coated beef to the hot wok in a single layer. Stir-fry for about 2-3 minutes until the beef is browned and slightly crispy. Remove the beef and set aside.
In the same wok, add the white parts of the green onions and any optional vegetables. Stir-fry for about 2 minutes until they are just tender but still crisp.
Return the beef to the wok with the vegetables. Stir everything together, cooking for an additional minute.
Stir in the green parts of the chopped green onions just before serving. Serve immediately over steamed rice or noodles.
