Description
Mongolian Beef is a restaurant favorite that’s surprisingly easy to make at home. With tender, thinly sliced flank steak, a crispy sear, and a sweet-savory sauce, this dish comes together in just 25 minutes. It’s perfect for weeknight dinners, meal prep, or impressing guests without all the fuss of takeout. Bonus: it tastes just like P.F. Chang’s but fresher and customizable to your spice level!
Ingredients
- 1 ½ pounds flank steak, sliced thin
- ¼ cup cornstarch
- 3 tablespoons vegetable oil
- ½ cup low-sodium soy sauce
- ½ cup brown sugar
- ¼ cup water
- 1 teaspoon minced ginger
- 3 garlic cloves, minced
- Pinch of red pepper flakes
- Green onions, sliced for garnish
Instructions
- Prep the Beef: In a large ziplock bag, combine sliced flank steak and cornstarch. Toss until evenly coated.
- Sear the Beef: Heat a large skillet over high heat and add vegetable oil. Add steak in a single layer. Cook 1 minute per side until edges start to brown. Remove and set aside.
- Make the Sauce: In a small bowl, mix soy sauce, brown sugar, water, ginger, and garlic. Pour into the hot skillet and bring to a boil.
- Combine: Return the cooked steak to the pan and allow the sauce to thicken for 2–3 minutes, tossing occasionally.
- Garnish: Add sliced green onions and sprinkle with red pepper flakes. Serve immediately over rice or noodles.
Notes
- Serving: Serve hot over steamed white rice, brown rice, or noodles. For extra flavor, drizzle with a bit of sesame oil or sprinkle with sesame seeds.
- Storage: Store leftover Mongolian Beef in an airtight container in the fridge for up to 3–4 days. Reheat gently in a skillet or microwave.
- Freezing: You can freeze cooked beef without rice in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.