Mongolian Beef

Ingredients:

1 lb flank steak, thinly sliced against the grain

1/4 cup cornstarch

3 tablespoons vegetable oil

3 green onions, cut into 2-inch pieces

4 cloves garlic, minced

1 teaspoon grated ginger

For the Sauce:

1/2 cup soy sauce

1/2 cup water

1/3 cup brown sugar

1 tablespoon hoisin sauce (optional for depth)

1 teaspoon sesame oil

Directions:

Toss the thinly sliced flank steak with cornstarch until evenly coated. Let it sit for 10–15 minutes.

Heat oil in a large pan or wok over medium-high heat.

Fry the beef in batches, cooking for 1–2 minutes per side until crispy and browned. Remove and set aside.

In the same pan, add a little oil if needed, then sauté garlic, ginger, and the white parts of green onions for about 30 seconds.

Add soy sauce, water, brown sugar, hoisin sauce, and sesame oil. Stir and bring to a boil, then reduce to a simmer until sauce thickens slightly (3–5 minutes).

Return beef to the pan and toss to coat evenly in the sauce.

Add green onion tops, stir for another minute, and serve hot with steamed rice or noodles.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 420 kcal | Servings: 4 servings