Mongolian Beef Delight is a savory, flavorful dish that combines tender beef with a rich, slightly sweet sauce, highlighted by fresh ginger and garlic. Itβs quick to prepare and sure to impress your taste buds with its mouthwatering blend of Asian-inspired flavors.
Flank steak is the star of this dish. It's a lean cut that becomes wonderfully tender when sliced thin against the grain. Cornstarch is used to coat the beef, giving it a light crust and helping the sauce to adhere better. Vegetable oil is ideal for frying the beef strips due to its high smoke point. Garlic and fresh ginger bring aromatic depth and warmth to the sauce. Soy sauce provides a salty, umami backbone, balanced by the sweetness of brown sugar. Water helps to adjust the sauceβs consistency, while green onions add a fresh, peppery crunch. Finally, sesame seeds deliver a nutty finish.
This Mongolian Beef Delight pairs beautifully with steamed jasmine or basmati rice, which soaks up the delicious sauce. For a complete meal, serve it alongside stir-fried vegetables like broccoli or bell peppers.
Start by slicing the flank steak into thin strips. Make sure you cut against the grain to ensure the beef remains tender. Once sliced, coat these strips evenly with cornstarch and let them sit for about 10 minutes. This rest time allows the cornstarch to adhere better, giving a nice crust when cooked.
Heat your vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the beef strips in a single layer. Cook them until browned on both sides, which should take about 2-3 minutes per side. You might need to do this in batches to avoid overcrowding the pan. Once done, remove the beef from the skillet and set it aside.
In the same skillet, add the garlic, followed by the soy sauce, water, brown sugar, and ginger. Stir everything together, ensuring the sugar dissolves completely. Bring this mixture to a gentle simmer, letting the flavors meld together.
Return the beef to the skillet, tossing it to coat in the sauce thoroughly. Let it cook for an additional 2-3 minutes until the sauce thickens and clings to the beef. Just before serving, stir in the green onions and sesame seeds for that final burst of flavor and color.