Description
This Mongolian Beef recipe is a flavorful, quick, and tender stir-fry dish made with thinly sliced flank steak coated in a savory, sweet soy-based sauce. It features a homemade sauce with garlic, ginger, and a touch of heat from sriracha and optional dried chili peppers. Perfectly seared beef is tossed in a sticky, rich sauce and garnished with fresh green onions, served best over steamed rice.
Ingredients
Sauce Ingredients
- ¾ cup beef broth
- 1/3 cup low sodium soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 1 ½ tablespoons cornstarch
- 4 cloves fresh garlic, minced
- 1 teaspoon sriracha (or hot sauce)
- ¼ teaspoon ground ginger
- ¼ teaspoon sesame oil
Beef and Coating
- 1 lb flank steak (or skirt, sirloin, or strip steak)
- Salt and pepper, to taste
- ¼ cup cornstarch
Cooking Ingredients
- 2 tablespoons peanut oil (or avocado or olive oil)
- ¼ cup dry white wine
- 3-4 dried red chili peppers (optional)
- 3 green onions, sliced
- Steamed rice, for serving
Instructions
- Prepare the Sauce: In a bowl, combine beef broth, low sodium soy sauce, brown sugar, honey, cornstarch, minced garlic, sriracha, ground ginger, and sesame oil. Set aside in a cool place to prevent premature thickening.
- Tenderize the Beef: Place saran wrap over the flank steak and use a meat tenderizer to pound the beef on each side to enhance tenderness. Trim away any large fat areas.
- Slice and Coat the Beef: Slice the beef against the grain into ¼-inch thick strips. Pat the strips dry, season lightly with salt and pepper, then sprinkle and toss with cornstarch to coat evenly.
- Sear the Beef: Heat peanut oil over medium-high heat in a skillet. In batches, sear the beef strips for 3-4 minutes per batch, ensuring not to overcrowd the pan to avoid steaming. Remove and set aside.
- Deglaze with Wine: Turn off heat temporarily and add dry white wine to the skillet. Turn heat back to medium and use a silicone spatula to scrape the pan’s bottom and sides, loosening browned bits for flavor. Reduce the wine by half over 2-3 minutes. Add dried red chili peppers if using during the last 30-60 seconds.
- Cook the Sauce and Combine: Stir the prepared sauce and pour it into the skillet. Bring the mixture to a boil to activate the cornstarch and thicken the sauce. Once thickened, reduce heat to a simmer and return the beef to the skillet. Toss to coat the beef thoroughly and cook for another 2-3 minutes to thicken the sauce further.
- Serve: Remove from heat, garnish with sliced green onions, and serve immediately over steamed rice.
Notes
- For tender beef, pounding before slicing is key.
- You can substitute flank steak with skirt steak, sirloin, or strip steak depending on preference.
- If you prefer less spice, omit the dried red chili peppers.
- Steamed rice is the ideal base to absorb the flavorful sauce.
- White wine adds depth to the sauce; dry sherry or extra beef broth can be used as alternatives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
