Description

This Mongolian Beef recipe is a quick and flavorful stir-fry featuring tender, crispy flank steak slices coated in cornstarch and cooked with fresh vegetables in a sweet and savory sauce. Perfect for a 30-minute meal, it combines tender beef with crunchy carrots and bell peppers, enhanced by a rich sauce made with soy, brown sugar, garlic, ginger, and a hint of heat from Sriracha.

Ingredients

Scale

Vegetables

1 carrot, peeled and julienned
1 red bell pepper, sliced into strips
1/3 cup green onions, thickly sliced (from 4 stems)
1 teaspoon sesame seeds, optional garnish

Beef and Coating

1 pound flank steak, thinly sliced against the grain
1/4 cup cornstarch

Oils and Fats

1 tablespoon unsalted butter
2 tablespoons neutral oil, divided (such as vegetable or canola oil)

Sauce

1 teaspoon fresh ginger, peeled and grated
4 garlic cloves, peeled and grated
1/3 cup brown sugar, packed
1/3 cup water
1/3 cup low-sodium soy sauce
1 teaspoon Sriracha, or to taste

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Instructions

Prepare the Beef: Place the thinly sliced flank steak in a bowl. Add the cornstarch and stir until each slice is completely coated, which will help create a crispy texture when seared.
Make the Sauce: In a separate bowl, combine grated ginger, grated garlic, brown sugar, water, low-sodium soy sauce, and Sriracha. Stir thoroughly to dissolve the sugar and mix all the flavors together. Set this sauce mixture aside.
Stir-fry Vegetables: Heat 1 tablespoon of neutral oil along with 1 tablespoon of unsalted butter in a large skillet or wok over medium-high heat. Once hot, add the julienned carrot and sliced red bell pepper. Stir-fry the vegetables until they become crisp-tender but still retain some bite, stirring frequently. Remove the cooked vegetables from the skillet and set them aside on a plate.
Sear the Beef: Turn the heat up to high and add the remaining 1 tablespoon of neutral oil to the skillet. Once the oil is hot, add the coated beef slices in a single layer, avoiding crowding the pan. Sear the beef for about 2 minutes on each side to develop a crispy, browned coating. If necessary, cook the beef in batches and add more oil if the skillet becomes dry.
Combine and Simmer: Return the cooked vegetables and sliced green onions to the skillet with the seared beef. Pour the prepared sauce over the mixture and stir to combine everything evenly. Reduce the heat to medium-low and allow the mixture to simmer for approximately 3 minutes, or until the sauce thickens to a glaze that coats the beef and vegetables.
Serve: Remove from heat and optionally garnish with sesame seeds. Serve the Mongolian Beef hot over rice or your preferred side dish for a satisfying meal.

Notes

Be sure to slice the flank steak thinly against the grain to maximize tenderness.
Do not crowd the pan when searing the beef to ensure even browning and crispiness.
The sauce can be adjusted for heat by increasing or decreasing the Sriracha according to taste.
If you prefer a thicker sauce, let it simmer a minute or two longer but watch carefully to avoid burning.
This dish pairs well with steamed rice or noodles for a complete meal.
For a gluten-free option, substitute soy sauce with tamari or coconut aminos.