Beef Chunks Recipe for Saucy Weeknight Dinners
Crispy strips of tender beef coated in a sweet, savory garlic-ginger sauce. This better-than-takeout Mongolian Beef is quick, bold, and comforting.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 lb flank steak, thinly sliced against the grain
- ¼ cup cornstarch
- 2 tbsp oil (for frying)
- ½ cup low-sodium soy sauce
- ½ cup water or beef broth
- ⅓ cup brown sugar
- 1 tbsp garlic, minced
- 1 tsp ginger, grated
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 2 green onions, sliced
- Optional: red pepper flakes, sesame seeds
Instructions
- Toss sliced beef with cornstarch and let rest 10 minutes.
- In a bowl, mix soy sauce, water, brown sugar, garlic, ginger, and slurry.
- Sear beef in batches over high heat until browned. Set aside.
- Simmer sauce in pan until thickened (2–3 minutes).
- Add beef and toss to coat. Stir in green onions.
- Serve hot with rice or vegetables.
Notes
- Use tamari for gluten-free.
- Reduce sugar for a lighter version.
- Freeze leftovers for up to 2 months.