Super-Simple, Super-Spicy Mongolian Beef
A quick and flavorful Mongolian beef dish that combines the richness of soy sauce with the heat of ginger and garlic, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound flank steak Tender and flavorful; can substitute with sirloin.
- 2 tablespoons vegetable oil Optimal for high-heat cooking; can substitute with sesame oil.
- 4 cloves garlic, minced For a punch of flavor; can use garlic powder (1 tsp) as a substitute.
- 1 tablespoon fresh ginger, grated Adds warmth; can substitute with ground ginger (1 tsp).
- 1/2 cup soy sauce Provides umami; consider coconut aminos for a gluten-free option.
- 1/3 cup brown sugar Brings sweetness; can substitute with honey.
- 1 tablespoon red pepper flakes Adjust according to heat preference.
- to taste variable green onions, for garnish Enhances presentation.
- to taste variable sesame seeds, for garnish Enhances presentation.
Instructions
Cooking
- Slice the flank steak against the grain into thin strips.
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the sliced beef to the hot pan in a single layer and sear for about 2-3 minutes until browned, then flip to cook the other side for about 2 more minutes.
- Stir in the minced garlic and grated ginger, allowing their fragrances to envelop your kitchen for about 30 seconds.
- Pour in the soy sauce, brown sugar, and red pepper flakes. Stir until the sugar dissolves and let the mixture simmer for about 5 minutes to thicken slightly.
- Remove from heat and serve hot, sprinkled with sliced green onions and sesame seeds.
Notes
For added vegetables, consider bell peppers, broccoli, or snap peas. Adjust heat levels by modifying the amount of red pepper flakes.