1poundflank steak, sliced very thinly, across the grain
2-4Tablespoonsoil(vegetable or canola oil)
1/2cuplow-sodium soy sauce
1/2cuplight brown sugar, packed
2tsp cornstarch + 2 tsp watermixed together to make a “slurry”
1teaspoonfreshly grated ginger
1bunchgreen onion, chopped
hot cooked ricefor serving
Slice the flank steak into 1/4” thin (or thinner) slices, across the grain of the meat.
Lay the slices across a large baking sheet or your cutting board, and toss them on all sides with the 1/3 cup cornstarch.
Place 1 tablespoon oil in a large pan or wok over medium-high heat. Cook the beef in small batches, just until browned on both sides, flipping once, about 30-seconds on each side. (Our goal with the very hot pan is to sear/brown the beef on both sides without cooking it all the way through.)
Remove the beef to a plate. Add more oil to the pan, if needed, while cooking the meat.
In a small bowl whisk together the soy sauce, water, brown sugar, and cornstarch slurry.
In the same large pan you used to cook the beef, turn the heat to medium, add the ginger and garlic and sauté for 20 seconds.
Add sauce mixture and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes.
Return beef to the pan with the sauce and toss to combine. Cook for 1-2 more minutes until warmed through.
Add green onions. Serve warm, over hot cooked rice
Cut flank steak thinly, against the grain. Notice the directional lines in the meat grain and slice perpendicular to them. This will help ensure the beef is tender. If you cut along the grain then the meat will be tougher and chewier to eat. Also, the thinner the slices, the better.
Use low sodium soy sauce. This will keep the sauce from tasting overly salty.
Cook beef in smaller batches. You don’t want to crowd the pan because that prevents you from getting a crispy brown sear on the meat.
To make ahead: I like to make this recipe fresh but you can definitely prep it ahead of time. Make the sauce by mixing all sauce ingredients and storing them in the refrigerator before using. You can also slice the meat ahead of time and store in the fridge until ready cookStore Mongolian beef (separately from the rice) in the refrigerator for 3-4 days.Freezing Instructions: Allow it to cool completely and store in a freezer safe container container for 3-4 months. Thaw in the refrigerator overnight and reheat it slowly on the stovetop.