This Mongolian beef is one of my all-time favorite dinners. Seared flank steak is tossed with a rich, sticky sweet sauce with sliced green onions, then paired with rice or noodles for the most delicious Chinese takeout at home.
The first time I made this Mongolian beef recipe, I knew immediately it would rival any Chinese restaurant’s version (yes, even P.F. Chang’s). The steak is perfectly tender and the sauce is SO GOOD—like a savory-sweet Asian beef jerky with a rich umami flavor. I’ve definitely nibbled away two servings in one sitting! And while there are plenty of variations of this dish online, I think you’ll love this one because it’s quick and easy, yet loaded with flavor!
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► TIMESTAMPS:
00:00 Intro
00:31 Make the Mongolian beef sauce.
01:03 Slice the green onions.
01:18 Thinly slice the flank steak.
02:22 Coat the flank steak in cornstarch.
02:56 Cook the Mongolian beef in a wok or pan.
05:50 Serve the Mongolian beef over rice.
06:26 Taste test and tips.
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