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This Mongolian Beef is a quick stovetop stir-fry featuring cornstarch-crusted flank steak in a brown sugar and soy-based sauce with ginger, garlic, and fresh vegetables. It comes together in under 30 minutes and delivers restaurant-quality flavor at home.
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Place beef slices in a bowl, add cornstarch and stir to completely coat.
In a bowl, combine the ingredients for the sauce and stir until well combined, set aside.
In a large skillet or wok, heat 1 Tbsp oil with 1 Tbsp butter over medium/high heat. Once the skillet is hot, add the carrot and peppers and stir fry until crisp-tender or to your desired tenderness, stirring frequently. Remove the vegetables to a separate plate.
Increase to high heat and add 1 Tbsp oil. Once hot, add the beef and sear for about 2 minutes per side to create a crispy coating. Add more oil if the skillet seems dry. Do not crowd the pan and cook the beef in batches if needed.
Add the vegetables back into the skillet with the green onion. Add the sauce and stir to combine. Turn heat to medium/low and simmer until the sauce thickens, about 3 minutes. Garnish with sesame seeds if desired and serve.
Written automatically by CookOS, not by the creator.
Store cooled beef and sauce separately in airtight containers for up to 3 days. Reheat gently in a skillet over medium heat, combining just before serving to preserve the beef's crispness.
large skillet or wok · cutting board · knife
Written automatically by CookOS, not by the creator.
Coat the thinly sliced beef thoroughly in cornstarch, then sear it in a hot skillet (high heat) for about 2 minutes per side. Don't crowd the pan; cook in batches if needed so each piece makes contact with the hot surface.
Cook the beef and vegetables separately, store them in airtight containers, and refrigerate. Prepare the sauce ahead too. Reheat gently in a skillet and combine just before serving to maintain the beef's crispy texture.
Flank steak is ideal because it's lean and cooks quickly when sliced thinly against the grain. This creates tender, crispy pieces that absorb the sauce well.
Yes, any neutral oil with a high smoke point (vegetable, canola, or peanut oil) works well for the high-heat searing. Avoid olive oil as it has a lower smoke point.
It includes 1 tsp Sriracha, which adds mild heat. Adjust to taste or omit if you prefer it milder. The brown sugar balances the heat nicely.
