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Mongolian Beef Better Than Takeout

A delightful and easy-to-make Mongolian Beef dish that captures the flavors of restaurant-quality takeout with tender beef, a rich sauce, and served with fragrant jasmine rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese-American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound flank steak or sirloin, thinly sliced against the grain Choose marbled cuts for juiciness.
  • 2 tablespoons cornstarch, for coating the beef
  • 1/2 cup soy sauce, for the sauce Use low-sodium for a cleaner flavor.
  • 1/4 cup brown sugar, for the sauce
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 cup water, to loosen the sauce
  • 1 tablespoon cornstarch, for thickening the sauce
  • 4 cups steamed jasmine rice or fried rice, for serving
  • 2 tablespoons green onions, sliced, for garnish
  • 1 tablespoon toasted sesame seeds, optional, for garnish

Method
 

Preparation
  1. Begin by slicing your flank steak or sirloin thinly against the grain about 1/4 inch thick to ensure tenderness.
  2. Toss the sliced beef in cornstarch until completely coated and glistening.
  3. In a small pan, combine soy sauce, brown sugar, garlic, ginger, and water. Heat over medium until the sugar dissolves and becomes fragrant.
  4. Prepare the cornstarch slurry by mixing 1 tablespoon of cornstarch with a few tablespoons of cold water until lump-free.
Cooking
  1. Stir the cornstarch mixture into the sauce on the stove, allowing it to warm and thicken slightly until glossy.
  2. In a hot pan, add oil and sear the coated beef in batches, keeping the heat high for a good sear without overcrowding the pan.
  3. Once the beef is browned, pour in the warm sauce, tossing the beef to coat evenly and cook for an additional minute.
  4. Serve the Mongolian beef over steamed jasmine rice or stir-fried noodles, garnished with green onions and sesame seeds if desired.

Notes

For added flavor, consider a splash of rice vinegar. Keep leftovers in an airtight container for up to three days, or freeze for up to three months. Reheat gently to retain texture.