Description
A better-than-takeout 30-Minute Mongolian Beef recipe featuring crispy strips of flank steak tossed in a sweet and savory garlic ginger soy glaze.
Ingredients
Scale
- 1 lb Flank Steak (sliced thin)
- 1/4 cup Cornstarch
- 1/2 cup Vegetable Oil
- 1/2 cup Low-Sodium Soy Sauce
- 1/2 cup Water
- 1/2 cup Brown Sugar
- 1 tbsp Fresh Ginger (minced)
- 3 cloves Garlic (minced)
- 2 bunches Green Onions (sliced)
Instructions
- Slice flank steak against the grain into thin strips. Coat evenly with cornstarch.
- Heat oil in a wok or skillet over medium-high heat.
- Fry beef in batches for 2 minutes until crispy. Remove and drain.
- Drain excess oil from pan. Sauté garlic and ginger for 30 seconds.
- Add soy sauce, water, and brown sugar. Simmer for 3 minutes until thickened.
- Return beef to the pan and toss to coat. Add green onions and cook for 30 seconds.
- Serve immediately over rice.
Notes
- Beef Tip: Slicing against the grain is crucial for tender meat.
- Sauce: Use low-sodium soy sauce to control saltiness.
- Gluten-Free: Use Tamari instead of soy sauce for a GF version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 Serving
- Calories: 380 kcal
- Sugar: 24g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 65mg
Keywords: 30-Minute Mongolian Beef, Easy Stir Fry, Crispy Beef Recipe, PF Changs Copycat, Flank Steak Recipe, Better Than Takeout