Mongolian Beef

Recette de bœuf mongol maison avec du steak de flanc sauté, une sauce sucrée-salée à base de sauce soja, ail, gingembre et oignons verts. Un plat asiatique facile et rapide, parfait avec du riz pour un dîner fait maison meilleur que le takeout.

Ingredients

• 1 pound flank steak, very thinly sliced across the grain
• ⅓ cup cornstarch
• 2–4 tablespoons vegetable or canola oil
• ½ cup low-sodium soy sauce
• ¼ cup water
• ½ cup packed light brown sugar
• 2 teaspoons cornstarch + 2 teaspoons water (for slurry)
• 1 teaspoon freshly grated ginger
• 4 cloves garlic, minced
• 1 bunch green onions, chopped
• 2–3 cups hot cooked rice, for serving

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Instructions

1. Prepare the beef
   Slice the flank steak into thin ¼-inch slices against the grain. Spread the slices on a cutting board or tray and coat evenly with the ⅓ cup cornstarch. Shake off any excess and set aside.
2. Cook the beef
   Heat a large wok or skillet over medium-high heat. Add 1–2 tablespoons of oil, then cook the beef in small batches for about 30 seconds per side, until browned. Flip only once for best texture. Transfer cooked beef to a plate and repeat until all the steak is cooked.
3. Make the sauce
   In a small bowl, whisk together soy sauce, water, brown sugar, and the cornstarch slurry. In the same wok or skillet, reduce the heat to medium. Add ginger and garlic, sautéing for about 20 seconds until fragrant. Pour in the sauce and bring to a simmer, cooking until slightly thickened, about 2 minutes.
4. Combine and finish
   Return the cooked beef to the pan and toss with the sauce until fully coated. Cook for 1–2 minutes more, just until heated through. Stir in chopped green onions.
5. Serve
   Serve immediately over hot steamed rice.

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Tips

• Slice beef thinly while it’s still slightly firm or partially frozen—it makes cutting much easier.
• Don’t overcrowd the pan; cook in batches to keep the beef crispy.
• For a thicker sauce, simmer a bit longer or add extra slurry.
• Prep all ingredients ahead since cooking moves quickly once started.

Variations and Substitutions

• Protein alternatives: Try chicken, shrimp, or tofu instead of beef.
• Vegetables: Add bell peppers, broccoli, or snap peas for extra nutrition.
• Spice it up: Stir in red pepper flakes or sliced chilies for heat.
• Sweetness level: Adjust brown sugar to taste—use less for a more savory dish.
• Gluten-free option: Replace soy sauce with tamari or coconut aminos.

FAQs

What cut of beef works best?
Flank steak is traditional, but skirt steak or sirloin also work well.

Can I make this ahead of time?
Yes, you can cook the beef and sauce separately, then combine and reheat just before serving.

Why coat the beef in cornstarch?
It helps create a light crust, keeping the meat tender inside and giving the sauce something to cling to.

Can I use a different sweetener?
Yes, honey or maple syrup can be used instead of brown sugar, though the flavor will change slightly.

Serving Suggestions

• Serve over white rice, jasmine rice, or brown rice.
• Pair with stir-fried vegetables for a balanced meal.
• For a lighter option, serve over cauliflower rice or with lettuce wraps.

Why You’ll Love This Recipe

This Mongolian Beef is flavorful, tender, and ready in under 30 minutes. The sweet and savory sauce coats thin slices of steak perfectly, making it an easy weeknight dinner that tastes just like takeout—but fresher and healthier at home.