Mongolian Beef Recipe
A flavorful and easy-to-make Mongolian Beef recipe featuring tender flank steak coated in crispy cornstarch, stir-fried to perfection and tossed in a savory, sweet, and slightly tangy sauce made with tamari, coconut sugar, ginger, and garlic.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Asian, Chinese
- Diet: Gluten Free
Ingredients
For the Mongolian Beef
- 2 tablespoons avocado oil, or another high-heat oil
- 1 pound flank steak, thinly sliced against the grain
- ¼ cup cornstarch
- 3 green onions, thinly sliced on a diagonal
For the Sauce
- ½ cup tamari soy sauce
- ⅓ cup coconut sugar
- ¼ cup water
- 2 teaspoons sesame oil
- 1 teaspoon blackstrap molasses
- 1 teaspoon minced fresh ginger
- 4 garlic cloves, finely chopped
Instructions
- Prepare the Beef: Pat the flank steak slices dry with paper towels to ensure a crisp crust when cooked. Toss the steak pieces evenly with ¼ cup of cornstarch until well coated. Set aside.
- Make the Sauce: In a small bowl, whisk together tamari soy sauce, coconut sugar, water, sesame oil, blackstrap molasses, minced ginger, and chopped garlic until the sugar dissolves and the sauce is combined. Set aside.
- Cook the Beef: Heat 2 tablespoons of avocado oil in a large skillet or wok over medium-high heat until shimmering. Add the cornstarch-coated beef slices in a single layer, avoiding overcrowding (cook in batches if necessary). Fry the beef until the edges are crisp and browned, about 2-3 minutes per side. Remove cooked beef to a plate and set aside.
- Combine Beef and Sauce: Reduce heat to medium. Pour the prepared sauce into the hot skillet and bring to a simmer. Allow the sauce to thicken slightly, about 2 minutes, stirring occasionally.
- Toss and Finish: Return the cooked beef to the skillet with the simmering sauce. Toss quickly to coat the beef evenly and heat through for about 1-2 minutes.
- Garnish and Serve: Remove from heat. Sprinkle the sliced green onions over the beef. Serve immediately over steamed rice or your favorite side.
Notes
- For best results, slice the flank steak thinly against the grain for tenderness.
- Use avocado oil or any high-heat oil to handle the frying temperature without smoking.
- Adjust sweetness by varying the amount of coconut sugar or molasses to taste.
- If preferred, substitute tamari with gluten-free soy sauce for a gluten-free option.
- Do not overcrowd the pan when frying the beef to maintain crispiness.
Find it online: https://recipethrive.com/mongolian-beef-recipe/
