Easy Mongolian Beef

This Easy Mongolian Beef recipe is inspired by my favorite takeout dish from PF Chang’s! Tender cuts of beef flash fried and then mixed in a sweet and spicy teriyaki sauce makes this 30 minute meal better than any takeout order for dinner.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

INSTRUCTIONS

Step 2

Start by prepping your flank steak. Slice your flank steak in 1/4" thin strips, being sure to cut against the grain.

Step 3

Move your beef to a large bowl and coat with cornstarch. You can also spread the meat out on a large baking pan and coat them that way, if that is easier.

Step 4

Heat oil in a large skillet or wok over medium-high heat. Cook your beef in small batches until browned on each side (about 30 seconds a side) and move the cooked beef to a plate. Repeat the process until all of your beef has been cooked.

Step 5

In the same skillet you browned your beef, add oil and then the ginger, red pepper flakes and garlic. Cook for one minute or until fragrant, stirring to make sure nothing burns.

Step 6

Add in soy sauce, brown sugar and vinegar. Combine water and cornstarch together in a small bowl, whisk together to create a slurry and pour that into your sauce. Whisk to combine with your sauce and simmer, cooking until slightly thickened.

Step 7

Return the beef to the skillet and mix with the sauce, cooking for 1-2 minutes until warmed through.

Step 8

Serve over cooked rice and garnish with green onions.

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