Description
This easy Mongolian Beef stir fry delivers bold, restaurant-style flavor in under 30 minutes. With tender flank steak slices seared to perfection and coated in a rich soy-garlic glaze, it’s a satisfying dinner option for any night of the week. Perfect served over rice and customizable with veggies, this dish is a quick favorite in any kitchen.
Ingredients
1 pound flank steak
1/4 cup cornstarch
1/2 cup low-sodium soy sauce
1/2 cup brown sugar
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup water
2 tablespoons vegetable oil
4 green onions, chopped
1 tablespoon sesame seeds (optional)
Instructions
1. Slice the flank steak thinly against the grain.
2. Coat steak slices evenly with cornstarch and let rest for 10 minutes.
3. In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, and water. Set aside.
4. Heat vegetable oil in a wok or large skillet over medium-high heat.
5. Sear the beef in a single layer (in batches if needed) for 2–3 minutes per side. Remove and set aside.
6. Add the prepared sauce to the pan and bring it to a simmer for 2–3 minutes until slightly thickened.
7. Return the beef to the pan and toss to coat thoroughly in the sauce.
8. Add green onions and sesame seeds. Stir and serve hot over rice.
Notes
For maximum tenderness, always slice the steak against the grain.
Letting the beef rest with cornstarch helps it crisp beautifully when seared.
Don’t overcrowd the pan; sear the beef in batches to keep it from steaming.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 14g
- Sodium: 860mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 70mg
Keywords: mongolian beef, easy stir fry, beef dinner, quick weeknight meal