Description
A homemade version of Mongolian beef that beats takeout, featuring tender flank steak velveted in cornstarch and coated in a glossy, sticky brown sugar glaze. Ready in under 20 minutes with simple ingredients.
Ingredients
Scale
- 1.5 pounds flank steak
- 1/4 cup low-sodium soy sauce (for marinade)
- 2 tablespoons Chinese rice wine (Shaoxing wine)
- 2 tablespoons cornstarch
- 1 large egg white
- 1 tablespoon neutral oil (for marinade)
- 1/2 cup packed dark brown sugar
- 1/4 cup water
- 1/4 cup low-sodium soy sauce (for sauce)
- 1 tablespoon minced fresh ginger
- 4 cloves garlic, minced
- 1–2 teaspoons red pepper flakes
- 4–5 stalks green onions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Pat the flank steak dry and slice it against the grain into thin strips (about 1/4-inch thick).
- In a bowl, combine the sliced beef, 1/4 cup soy sauce, rice wine, egg white, and cornstarch. Mix until coated and sticky. Marinate for at least 15 minutes.
- In a small saucepan, combine brown sugar, water, 1/4 cup soy sauce, ginger, garlic, and red pepper flakes. Whisk over medium heat until sugar dissolves. Set aside.
- Heat a large wok or skillet over high heat with neutral oil. When oil shimmers, add beef in a single layer (cook in batches if necessary). Sear for 1-2 minutes per side until browned and crispy. Remove beef to a plate.
- Reduce heat to medium. Add a splash of oil to the pan and stir-fry the white parts of the green onions for 30 seconds.
- Pour the sauce mixture into the pan with the green onions. Let it bubble and thicken for 1-2 minutes.
- Return the seared beef to the pan. Toss vigorously to coat in the glaze. Cook for another minute until heated through.
- Serve immediately over steamed jasmine rice, garnished with green onion tops and toasted sesame seeds.
Notes
Slice beef against the grain for tenderness. Do not overcrowd the pan when searing to ensure a good crust. Velveting the beef with cornstarch and egg white is crucial for texture. Low-sodium soy sauce is recommended to control salt levels. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 24
- Sodium: 980
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 32
- Fiber: 1
- Protein: 35
Keywords: Mongolian Beef, Sticky Brown Sugar, Chinese Takeout, Flank Steak, Quick Dinner, One Pan Meal, Asian Beef Recipe