Mongolian Beef

Thinly sliced flank steak is lightly crisped in a hot skillet, then tossed with a glossy sweet-savory sauce of soy sauce, brown sugar, garlic, and ginger. Finish with green onions for a fast restaurant-style dinner over rice.

Prep: 20 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds flank steak
• 0.5 cup cornstarch
• 3 tablespoons vegetable oil
• 0.5 cup low-sodium soy sauce
• 0.5 cup packed light brown sugar
• 0.5 cup water
• 4 cloves garlic
• 1 tablespoon fresh ginger
• 4 stalks green onions
• 0.25 teaspoon red pepper flakes

Cooking instructions

1. Place the flank steak in the freezer for 15 minutes to firm it slightly. Slice it against the grain into strips about 1/8 inch thick. (about 15 min)
2. Whisk the soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes in a bowl until the sugar is mostly dissolved. (about 3 min)
3. Pat the steak dry, toss it with the cornstarch, and shake off any excess. Let it stand for 5 minutes so the coating adheres. (about 5 min)
4. Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high heat until shimmering. Cook half of the steak in a single layer for 2 to 3 minutes per side, until browned and cooked through. Transfer to a plate, then repeat with the remaining oil and steak. (about 8 min) — Medium-high heat
5. Return all the beef to the skillet. Pour in the sauce and bring it to a simmer, tossing constantly, until thick, glossy, and bubbling, about 2 minutes. The beef should reach at least 145°F in the thickest pieces; for the most tender texture, avoid overcooking. (about 2 min) — Simmer
6. Remove from the heat and stir in half of the sliced green onions. Garnish with the remaining green onions and serve immediately over cooked rice. (about 2 min)