Juicy Mongolian Beef Inspired by Chinese Takeout
A juicy, 30-minute Mongolian beef inspired by Chinese takeout, with tender beef strips coated in a glossy, garlicky soy-brown sugar glaze.
- 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
- 2 tbsp cornstarch
- 2 tbsp oil (for searing)
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar
- ½ cup water
- 1 tbsp fresh grated ginger
- 3 cloves garlic, minced
- 4–5 green onions, chopped
- Optional: 1 tsp sesame oil
Instructions
- Toss beef in cornstarch and let sit for 10–15 minutes.
- Mix soy sauce, brown sugar, water, garlic, and ginger in a bowl.
- Heat oil in a large pan. Sear beef in batches until browned. Set aside.
- In the same pan, pour in the sauce. Simmer for 2–3 minutes until slightly thickened.
- Return beef to pan and stir to coat. Add green onions and cook 1–2 minutes more.
- Drizzle with sesame oil and serve hot over rice or noodles.
Notes
- Slice beef thinly while partially frozen for easier cutting.
- Add broccoli or bell peppers for extra nutrition.
- Store leftovers for 4 days in the fridge.