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Mongolian Beef – Sweet, Savory & Better Than Takeout

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This quick Mongolian beef recipe features tender flank steak tossed in a sticky, savory-sweet garlic soy glaze. A takeout favorite made better at home in under 30 minutes.

Ingredients

Scale

  • 1 lb flank steak, thinly sliced against the grain

  • 1/4 cup cornstarch

  • 2 tbsp oil (canola or avocado)

  • 1/2 cup low-sodium soy sauce

  • 1/2 cup water

  • 1/3 cup brown sugar

  • 3 garlic cloves, minced

  • 1 tbsp fresh ginger, minced

  • 1/2 cup chopped green onions

  • Optional: sesame seeds, red pepper flakes

Instructions

  • Toss sliced steak with cornstarch and let sit 10 minutes.

  • In a bowl, whisk soy sauce, water, brown sugar, garlic, and ginger.

  • Heat oil in a skillet over medium-high. Sear beef in batches 1–2 minutes per side. Remove.

  • Pour sauce into skillet. Simmer 2–3 minutes until slightly thickened.

  • Return beef to pan with green onions. Toss to coat. Cook 1–2 more minutes.

  • Serve hot over rice. Garnish if desired.

Notes

  • Use tamari for gluten-free.

  • Slice steak thin and evenly for tenderness.

  • Reheat leftovers on stovetop with a splash of water.

Find it online: https://dailywholekitchen.com/mongolian-beef-sweet-savory-better-than-takeout/