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Spicy Mongolian Beef

A delightful fusion dish combining tender beef and a sweet-and-savory sauce, perfect for family dinners or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb flank steak, thinly sliced against the grain Look for bright red, well-marbled meat for tenderness.
  • 1/4 cup cornstarch Helps achieve that crispy texture.
  • 1/4 cup vegetable oil For frying; prefer brands like Wesson or Crisco.
  • 1 tbsp garlic, minced Fresh is always better for taste.
  • 1 tbsp ginger, minced Adds a lovely aromatic element.
  • 1/2 cup soy sauce Use low-sodium for a healthier option.
  • 1/4 cup water
  • 1/4 cup brown sugar You could substitute with coconut sugar for a healthier twist.
  • 1 tsp red pepper flakes Adjust depending on your heat preference.
  • 2 green onions, chopped For garnish.
  • Cooked rice White, jasmine, or even brown rice will work beautifully.

Method
 

Preparation
  1. Allow your flank steak to sit at room temperature for about 15 minutes before slicing.
  2. Start by slicing the flank steak thinly against the grain. Toss the steak pieces in cornstarch and set aside for about 10 minutes.
Cooking
  1. In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully fry the beef in batches until golden brown and crispy, about 2-3 minutes per side.
  2. Remove the beef and let it drain on paper towels.
  3. Reduce the oil in the skillet to just 1 tablespoon. Add the minced garlic and ginger; sauté for about 30 seconds or until fragrant.
  4. Add the soy sauce, water, brown sugar, and red pepper flakes to the skillet. Bring the mixture to a boil, then reduce the heat and let it simmer for 2-3 minutes to thicken.
  5. Return the crispy beef to the skillet, stirring to coat in the sauce. Allow everything to simmer for another 2-3 minutes.
Serving
  1. Serve your Spicy Mongolian Beef hot, garnished with chopped green onions, over a mound of perfectly cooked rice.

Notes

Consider marinating the flank steak for better flavor. Store leftovers in an airtight container in the fridge for up to 3 days.