Low Sugar Classic Mongolian Beef

Total time50 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the beef

1 ½ lb flank steak, sliced against the grain into ¼-inch strips
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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⅓ cup cornstarch

For the sauce

½ cup low-sodium soy sauce
½ cup water
½ cup packed dark brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
1 tbsp fresh ginger, finely grated
4 cloves garlic, minced
½ tsp red pepper flakes

For frying

½ cup vegetable oil, for frying

For finishing

6 scallions, cut into 1-inch pieces (green and light green parts only)

For serving

1 tsp sesame seeds (optional)
steamed white rice, for serving

Instructions

1
Place the sliced flank steak in a large bowl and toss with the cornstarch until every piece is evenly coated. Let the coated beef rest for 10 minutes so the cornstarch adheres.
2
While the beef rests, combine the soy sauce, water, dark brown sugar, grated ginger, minced garlic, and red pepper flakes in a small saucepan over medium heat. Stir until the sugar dissolves completely, then bring to a gentle simmer and cook for 3–4 minutes, until the sauce thickens slightly and coats the back of a spoon. Remove from heat and set aside.

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