Homemade Mongolian Beef with the Best Sauce
This Mongolian Beef is a standout on my blog because it reclaims a takeout classic, turning what can sometimes be overly salty or greasy into a vibrant, tender masterpiece. The secret lies in the velvet-like texture of the beef and a "crazy good sauce" that achieves a perfect balance of sweet and savory with just a hint of aromatic heat.
Ingredients
- 1.5 lbs flank steak sliced thin against the grain
- ¼ cup cornstarch
- ⅓ cup vegetable oil for frying
- ½ cup low-sodium soy sauce
- ½ cup water
- ½ cup brown sugar packed
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 bunch green onions cut into 1-inch pieces
- Optional: Red pepper flakes for heat
Instructions
- Coat: Toss the sliced beef in a bowl with cornstarch until every piece is lightly coated.
- Sear: Heat oil in a large skillet or wok over medium-high heat. Add beef in batches and cook for 2 minutes per side until the edges are crispy. Remove and set aside.
- Aromatics: Drain most of the oil from the pan, leaving about 1 tablespoon. Add garlic and ginger, sautéing for 1 minute until fragrant.
- Sauce: Pour in soy sauce, water, and brown sugar. Bring to a boil and simmer for 2–3 minutes until the sauce begins to thicken into a glossy glaze.
- Combine: Return the beef to the skillet and add the green onions (and optional pepper flakes). Toss for 1 minute to coat everything thoroughly.
- Serve: Serve immediately over warm white rice.