Seed Oil Free Classic Mongolian Beef
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak, sliced against the grain into ¼-inch strips
- ⅓ cup cornstarch
For the sauce
- ½ cup low-sodium soy sauce
- ½ cup water
- ½ cup packed dark brown sugar
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
For frying
- ½ cup vegetable oil, for frying
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
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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