Easy Mongolian Beef

Ingredients

• 1 lb flank steak (sliced thinly against the grain)
• 0.25 cup corn starch (for coating the beef)
• 0.5 tsp baking powder (to tenderize the meat)
• salt (to taste)
• black pepper (to taste)
• 0.5 tsp garlic powder
• 1 onion (sliced into wedges)
• 3 clove garlic (minced)
• 1 tbsp ginger (freshly grated)
• 4 scallions (cut into 2-inch pieces)
• 0.33 cup soy sauce
• 2 tbsp oyster sauce
• 0.25 cup brown sugar (packed)
• 3 tbsp vegetable oil (divided, for frying)

Steps

1. 1

   Slice the flank steak thinly against the grain into bite-sized strips.

2. 2

   In a large bowl, toss the beef strips with corn starch, baking powder, salt, pepper, and garlic powder until evenly coated.

3. 3

   Heat 2 tablespoons of oil in a large skillet or wok over high heat.

4. 4

   Add the beef in a single layer and sear until browned and crispy on the edges, about 2-3 minutes per side. Remove the beef from the pan and set aside.

5. 5

   In the same pan, add another tablespoon of oil if needed. Sauté the sliced onion, minced garlic, and grated ginger until fragrant, about 1 minute.

6. 6

   Stir in the soy sauce, oyster sauce, and sugar. Let the sauce simmer for 1-2 minutes until it begins to thicken slightly.

7. 7

   Return the cooked beef to the pan and toss to coat thoroughly in the sauce.

8. 8

   Add the scallions and stir-fry for an additional 30-60 seconds until they are just wilted but still vibrant green.

9. 9

   Serve immediately, ideally over steamed white rice.

Notes

Baking powder is used here as a meat tenderizer (velveting technique). For a spicier kick, add dried red chilies or red pepper flakes when sautéing the aromatics.

Nutrition per serving

• main
• dinner
• stir-fry
• beef
• takeout-style
• 30-minute-meal
• easy