Chinese · Dinner
Mongolian Beef
Beef flank strips are cornstarch-dredged and fried until crisp, then tossed in a glossy sauce of soy sauce, brown sugar, garlic and ginger. Scallion batons finish the wok-fried dish, which is served hot over steamed rice, delivering a sweet, savory glaze against caramelized edges.
$6
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
612Calories
42.3gProtein
24.6gFat
57.8gCarbs
17.4gSugar
1.6gFiber
1412mgSodium
112mgChol
5.9gSat Fat
690mgPotassium
55mgCalcium
4.2mgIron
2.3mcgVitamin B12
4mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Toss the beef flank strips with cornstarch until evenly coated with no dry powder remaining.
2
Fry
Heat vegetable oil in a wok over high heat until shimmering. Fry beef in a single layer 2-3 minutes per side until edges are crisp and deep brown.
3
Saute
Lower heat to medium and saute the garlic and ginger for 30 seconds until fragrant and golden at the edges.
4
Simmer
Pour in soy sauce, brown sugar and water, stirring over medium heat for 2 minutes until sugar dissolves and sauce thickens to syrup.
5
Glaze
Return beef to the wok and toss over medium-high heat 1-2 minutes until sauce coats every piece in a dark glossy layer.
6
Finish
Stir in sesame oil and scallion batons, tossing for 15 seconds until scallions turn bright green.
7
Plate
Spoon cooked white rice onto a plate and top with glazed beef, pouring any extra sauce from the wok over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef flank
- 1/2 cup60g cornstarch
- 4 tbsp4 tbsp vegetable oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp brown sugar
- 1/2 cup120ml water
- 1 tsp1 tsp sesame oil
- 44 scallions, cut into 1-inch batons
