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Mongolian Beef

Tender strips of flank steak coated in a glossy, sweet-savory sauce with ginger warmth. A better-than-takeout dinner ready in about 30 minutes using simple pantry ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb flank steak, thinly sliced against the grain
  • ¼ cup cornstarch
  • 3 tablespoons vegetable oil, divided
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • ⅓ cup low-sodium soy sauce
  • ⅓ cup water
  • 3 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 3-4 green onions, cut into 1-inch pieces
  • ½ teaspoon red pepper flakes (optional)
  • sesame seeds, for garnish

Method
 

Prep the Beef
  1. Pat the sliced flank steak completely dry with paper towels — moisture is the enemy of a good sear.
  2. Toss the beef strips in the cornstarch until each piece is evenly coated. Let it sit for about five minutes while you pull everything else together.
Make the Sauce
  1. In a small bowl, whisk together the soy sauce, water, brown sugar, and sesame oil until the sugar dissolves. Set it aside.
Sear the Beef
  1. Heat two tablespoons of vegetable oil in a large skillet or wok over high heat until it shimmers.
  2. Add the beef in a single layer and let it sear, undisturbed, for about 1–2 minutes per side until deep golden-brown. Work in batches if needed to avoid crowding the pan.
  3. Remove the cooked beef and set it aside.
Build the Flavor Base
  1. Lower the heat slightly and add the remaining tablespoon of oil to the same pan.
  2. Add the minced garlic and grated ginger. Stir constantly for about 30–45 seconds until fragrant. Do not let the garlic burn.
Bring It All Together
  1. Pour the sauce into the pan and let it bubble for about a minute until it thickens slightly and turns glossy.
  2. Add the beef back in along with the green onions and red pepper flakes if using. Toss everything together until every strip is well coated.
  3. Cook for one more minute, then remove from heat. Garnish with sesame seeds and serve immediately.

Notes

Meal-prep tip: Slice your beef and mix your sauce the night before. Store them separately in the fridge. Always pat beef dry before coating — moisture prevents a good sear. Cook beef in batches to avoid overcrowding the pan. Always slice flank steak against the grain for tender pieces. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a hot skillet with a splash of water to revive the sauce. Substitutions: Skirt steak or sirloin can replace flank steak. Use tamari or coconut aminos for a gluten-free version. Omit red pepper flakes for a kid-friendly version.