One-pan Mongolian Beef
One-pan Mongolian Beef
Ingredients
For the Mongolian Beef
- 1 1/2 pounds flank steak, sliced against the grain into thin strips
- 2 tablespoons cornstarch
- 1 tablespoon oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1/2 cup soy sauce
- 1/2 cup brown sugar, packed
- 1/4 cup water
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, (optional)
- 3 green onions, sliced
For Serving
- as needed rice
Instructions
- 1
Slice the flank steak against the grain into thin strips.
⏱️ 5 min
- 2
In a bowl, toss the sliced beef strips with the 2 tablespoons of cornstarch until each piece is fully coated.
⏱️ 3 min
- 3
Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the cornstarch-coated beef in a single layer. Cook for 2 to 3 minutes per side until the beef is browned. Once cooked, remove the beef from the pan and set it aside.
⏱️ 6 min
- 4
To the same pan, add 1 tablespoon of minced garlic and 1 tablespoon of minced ginger. Sauté for 30 seconds until the aromatics are fragrant.
⏱️ 1 min
- 5
In a separate bowl, whisk together 1/2 cup soy sauce, 1/2 cup packed brown sugar, 1/4 cup water, 1 teaspoon sesame oil, and 1/2 teaspoon red pepper flakes (if using).
⏱️ 2 min
- 6
Pour the prepared sauce mixture into the pan with the garlic and ginger. Bring the sauce to a simmer and cook for 2 to 3 minutes, or until it has thickened to your desired consistency.
⏱️ 3 min
- 7
Return the cooked beef to the pan with the thickened sauce. Toss the beef gently to ensure it is thoroughly coated in the sauce.
⏱️ 2 min
- 8
Garnish the Mongolian beef with the 3 sliced green onions. Serve immediately over a bed of rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-pan Mongolian Beef
For the Mongolian Beef
- 1 1/2 pounds flank steak, sliced against the grain into thin strips
- 2 tablespoons cornstarch
- 1 tablespoon oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1/2 cup soy sauce
- 1/2 cup brown sugar, packed
- 1/4 cup water
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, (optional)
- 3 green onions, sliced
For Serving
- as needed rice
Instructions
- 1
Slice the flank steak against the grain into thin strips.
⏱️ 5 min - 2
In a bowl, toss the sliced beef strips with the 2 tablespoons of cornstarch until each piece is fully coated.
⏱️ 3 min - 3
Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the cornstarch-coated beef in a single layer. Cook for 2 to 3 minutes per side until the beef is browned. Once cooked, remove the beef from the pan and set it aside.
⏱️ 6 min - 4
To the same pan, add 1 tablespoon of minced garlic and 1 tablespoon of minced ginger. Sauté for 30 seconds until the aromatics are fragrant.
⏱️ 1 min - 5
In a separate bowl, whisk together 1/2 cup soy sauce, 1/2 cup packed brown sugar, 1/4 cup water, 1 teaspoon sesame oil, and 1/2 teaspoon red pepper flakes (if using).
⏱️ 2 min - 6
Pour the prepared sauce mixture into the pan with the garlic and ginger. Bring the sauce to a simmer and cook for 2 to 3 minutes, or until it has thickened to your desired consistency.
⏱️ 3 min - 7
Return the cooked beef to the pan with the thickened sauce. Toss the beef gently to ensure it is thoroughly coated in the sauce.
⏱️ 2 min - 8
Garnish the Mongolian beef with the 3 sliced green onions. Serve immediately over a bed of rice.
⏱️ 1 min