30 Minute Mongolian Beef

Course: Main Course

Cuisine: American, Chinese

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 421kcal

Author: Lord Byron's Kitchen

Garlicky, gingery, crispy, sweet, sticky, and oh, so tasty! These words only partially describe 30 Minute Mongolian Beef. When it comes to a quick family dinner, this one has winner written all over it! In fact, just do yourself a favour and double up on the recipe now!

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Ingredients

2 pounds flank steak, sliced across the grain about 1/4 inch thick
1/2 cup cornstarch
1/2 cup vegetable oil
1/4 cup fresh ginger, very finely minced or grated
5 cloves garlic, very finely minced
1/2 cup low sodium soy sauce
1/2 cup water
1 cup brown sugar, lightly packed
2 tablespoons sesame seeds, toasted

Instructions

Place the prepared flank steak into a mixing bowl along with the cornstarch. Use tongs to toss the steak with the corn starch until every piece of steak is well coated and set it aside to rest.
Next, in a small mixing bowl, whisk together the garlic, ginger, soy sauce, water, and brown sugar until the brown sugar has dissolved. Go ahead and set that aside too.
Now, pour the vegetable oil into a large skillet. Over medium-high heat, bring the oil to 350 degrees F. Once the oil is hot, fry the steak slices for 2 minutes on each side. The pan is super hot, so this won’t take long. Fry the steak in batches and in a single layer. Once each batch has fried, transfer to a paper towel lined plate.
Drain the oil and wipe out any leftover fried bits.
Whisk the sauce mixture again and pour it into the skillet. Over medium-high heat, allow the sauce to come to a boil.
Once bubbling, transfer the fried steak pieces back to the skillet with the sauce. Toss the steak with the sauce until well coated and continue to cook until the sauce has thickened.
Finally, add the toasted sesame seeds, toss, and serve.

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