Mongolian Beef
Tender beef seared until crispy, tossed in a ginger-soy glaze with chili heat and scallion brightness. One skillet, 20 minutes, tastes like takeout.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 42g
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 3 tbsp soy sauce
- 1 tbsp ginger, minced
- 1 whole fresh red chili, sliced thin (or 0.5 tsp chili flakes)
- 1 tbsp brown sugar
- 3 whole scallions, sliced into 1-inch pieces
- 1 tsp sesame seeds
Instructions
- 1
Heat 2 tbsp neutral oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 2
Working in two batches, sear the beef 90 seconds per side without stirring. Transfer to a plate.
- 3
Pour off all but 1 tbsp oil. Add ginger and chili, cook 30 seconds until fragrant.
- 4
Add soy sauce and brown sugar, stir until sugar dissolves and mixture bubbles, about 1 minute.
- 5
Return beef to the skillet, toss with the glaze for 1 minute until coated and heated through.
- 6
Remove from heat. Fold in scallions, sprinkle sesame seeds, serve immediately over rice.
Tools you’ll need
- 12-inch skillet or wok
- cutting board
- sharp knife
- wooden spoon or spatula
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