Sweet and Spicy Mongolian Beef
This Sweet and Spicy Mongolian Beef combines tender slices of beef with a sticky, glossy sauce that balances sweetness from brown sugar and a kick of heat from red pepper flakes. It’s faster to make than waiting for delivery, and I promise it’ll become a regular in your weeknight dinner rotation.
Ingredients
- 1 lb flank steak thinly sliced
- 1/4 cup low-sodium soy sauce
- 1/4 cup cornstarch
- 3 tbsp brown sugar
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 3 garlic cloves minced
- 1/2 tsp red pepper flakes adjust for spice preference
- 1/4 cup water
- 2 tbsp vegetable oil
- 4 green onions chopped (white and green parts separated)
Instructions
- In a medium bowl, toss the sliced flank steak with cornstarch until every piece is evenly coated. Set aside while you make the sauce.
- Whisk together soy sauce, brown sugar, hoisin sauce, rice vinegar, ginger, garlic, red pepper flakes, and water in a small bowl. Taste and adjust the sweetness or spice if needed.
- Heat vegetable oil in a large skillet over medium-high heat. Add the beef in a single layer (work in batches to avoid steaming!) and cook for 2-3 minutes per side until golden brown. Remove the beef and set aside.
- Reduce the heat to medium. Add the white parts of the green onions and sauté for 1 minute until fragrant. Pour in the sauce and let it simmer for 2-3 minutes until it thickens slightly.
- Add the cooked beef back to the skillet. Toss everything together for 1-2 minutes until the sauce coats the beef evenly. Remove from heat and sprinkle with green onion tops.