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Plate of Mongolian Beef with vegetables and rice

Mongolian Beef

A savory and sweet dish made with tender flank steak, perfect for a quick family dinner or meal prep.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese-American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb flank steak, sliced against the grain
  • 2 tablespoons vegetable oil
  • 1/4 cup soy sauce Use tamari for gluten-free option
  • 1/4 cup brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • Red pepper flakes (optional) Adjust according to desired spiciness
  • Salt and pepper to taste

Method
 

Preparation
  1. In a bowl, mix together soy sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes, if desired. Stir until the sugar dissolves completely.
  2. In a large skillet over medium-high heat, pour in the vegetable oil and heat until it shimmers.
  3. Add the sliced flank steak to the skillet, spreading it out evenly. Sauté for about 3 to 4 minutes until the meat is browned and cooked through.
  4. Pour the prepared sauce mixture over the browned beef. Let it simmer for an additional 2 to 3 minutes, allowing the sauce to thicken and adhere to the meat.
  5. Stir in the sliced green onions and season the dish with salt and pepper to taste.
  6. Serve the Mongolian beef over a bed of steamed rice or toss it with noodles. Enjoy the fantastic flavors!

Notes

For added flavor, consider marinating the beef prior to cooking. Store leftovers in an airtight container in the refrigerator.