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Mongolian Beef
Redondo

Mongolian Beef

Tender slices of halal beef flash-seared and coated in a glossy soy-garlic glaze—this Mongolian Beef delivers takeout flavor with homemade heart.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Chinese-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank steak, thinly sliced against the grain
  • 1/4 cup cornstarch
  • 2 tbsp vegetable oil
  • 1/2 cup low sodium soy sauce
  • 1/2 cup dark brown sugar
  • 1/2 cup water
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 tsp white pepper (optional)

Equipment

  • skillet or wok for searing the beef and simmering sauce
  • Mixing bowl for coating beef and mixing sauce
  • tongs to flip beef slices without tearing

Method
 

  1. Toss sliced flank steak with cornstarch until evenly coated. Let it rest for 10 minutes.
  2. Whisk together soy sauce, brown sugar, water, garlic, and ginger in a small bowl.
  3. Heat oil in a skillet over medium-high. Sear beef in batches until browned and crispy. Set aside.
  4. Pour sauce into the skillet. Bring to a simmer, stirring constantly until thickened.
  5. Return beef to the pan and toss to coat in the sauce. Serve hot over rice with green onions if desired.

Notes

Slice the beef while slightly frozen for perfect thin strips. Always cook in batches to get a proper sear—no steaming!