Mongolian Beef Stir Fry
A savory and comforting dish featuring tender beef and vibrant vegetables in a rich soy-garlic sauce, perfect for family gatherings or weeknight dinners.
Ingredients
Main Ingredients
- 1 pound flank steak, thinly sliced Slice against the grain for tenderness.
- 1 tablespoon cornstarch Helps create a crust on the beef.
- 3 tablespoons vegetable oil Can substitute with sesame oil for more flavor.
- 1 small onion, thinly sliced Adds sweetness and texture.
- 3 cloves garlic, minced An aromatic staple.
- 1 inch fresh ginger, grated Adds warmth and depth.
- 1/4 cup soy sauce Tamari can be used for a gluten-free option.
- 1/4 cup brown sugar Balances the saltiness.
- 2 green onions, sliced for garnish Adds freshness.
- Vegetables of your choice Consider bell peppers, broccoli, or snap peas.
Instructions
Preparation
- In a bowl, toss the thinly sliced flank steak with cornstarch until well-coated.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the beef in a single layer and cook for about 2-3 minutes, until the edges turn golden and crispy. Remove and set aside.
- In the same skillet, add the remaining tablespoon of oil and sauté the sliced onion, minced garlic, and grated ginger for about 2 minutes until fragrant.
Cooking
- Pour in the soy sauce and brown sugar, stirring to combine and let it bubble gently for a minute.
- Return the cooked beef to the skillet, along with any desired vegetables. Stir-fry for an additional 2-3 minutes until everything is well-coated and heated through.
Serving
- Sprinkle with sliced green onions before serving.
Notes
For a healthier version, use lean cuts of beef or substitute with chicken or tofu. Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for long-term storage.