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Flank steak is the star of our Mongolian Beef Delight. This cut of meat is known for its robust flavor and relatively low fat content, making it perfect for quick cooking methods like stir-frying. Flank steak comes from the abdominal muscles of the cow, which means it is a bit tougher than other cuts. However, when prepared correctly—primarily by slicing against the grain—it can be incredibly tender.

Mongolian Beef

Discover the mouthwatering flavors of Mongolian Beef Delight that will transport your taste buds on a savory journey! This easy-to-make recipe features tender flank steak in a rich, glossy sauce, perfectly balanced with aromatic garlic and ginger. Whether you're crafting a quick weeknight dinner or impressing guests, this dish is sure to please. Click through to explore the detailed recipe and elevate your home cooking today!
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Ingredients
  

1 lb flank steak, thinly sliced against the grain

2 tablespoons cornstarch

2 tablespoons vegetable oil

4 cloves garlic, minced

1 inch ginger, grated

4 green onions, chopped (whites and greens separated)

1/4 cup soy sauce

1/4 cup brown sugar

1 tablespoon sesame oil

1 teaspoon red pepper flakes (optional)

Steamed jasmine rice, for serving

Instructions
 

In a bowl, toss the sliced flank steak with cornstarch until evenly coated. Let it sit for about 15 minutes to tenderize.

    Heat vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer (you may need to do this in batches) and cook for about 2-3 minutes until browned. Remove and set aside.

      In the same skillet, add minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.

        Reduce the heat to medium and add the soy sauce, brown sugar, and sesame oil to the skillet. Stir until the sugar dissolves and the sauce starts to simmer.

          Return the cooked beef to the skillet and coat it in the sauce. Add red pepper flakes if desired for a kick. Cook for an additional 2-3 minutes until the beef is heated through and well glazed.

            Stir in the green parts of the green onions, mixing well to combine.

              Remove from heat and serve the Mongolian beef over a bed of steamed jasmine rice.

                Prep Time: 15 min | Total Time: 25 min | Servings: 4