30-Minute Mongolian Beef
A quick and flavorful Asian-inspired dish that makes a satisfying main course, perfect for serving family or friends.
Equipment
- 1 large skillet or wok
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spatula or tongs
Ingredients
- 1 pound flank steak, thinly sliced For a more tender beef, you can use a meat mallet to pound the flank steak before slicing.
- ¼ cup soy sauce
- ¼ cup brown sugar Adjust the level of sweetness by modifying the amount of brown sugar according to your taste.
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ½ cup green onions, chopped Plus extra for garnish.
- ½ teaspoon red pepper flakes Optional.
- Cooked rice for serving
Instructions
- Begin by marinating the sliced flank steak. In a bowl, combine the soy sauce and brown sugar. Add the flank steak, making sure each piece is well-coated. Allow it to marinate for about 10 minutes.
- While the steak marinates, heat the vegetable oil in a large skillet or wok over medium-high heat.
- Once the oil is hot, add the minced garlic and ginger to the pan. Sauté for about 30 seconds until fragrant.
- Add the marinated flank steak to the skillet, reserving the marinade. Stir-fry the steak for about 5-7 minutes until it is browned and cooked through.
- Pour the reserved marinade into the skillet. Add the chopped green onions and red pepper flakes (if using). Stir well and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
- Remove from heat and serve the Mongolian beef over cooked rice. Garnish with extra chopped green onions if desired.
Notes
For a more tender beef, you can use a meat mallet to pound the flank steak before slicing.
Adjust the level of sweetness by modifying the amount of brown sugar according to your taste.
This dish pairs well with steamed vegetables or a side salad for a complete meal.