Mongolian Beef Flank Steak (Druckversion)
Tender flank steak in a savory-sweet Mongolian sauce, ideal served over rice or noodles for an easy dinner.
# Zutaten:
→ Main
01 -
1 1/2 pounds flank steak, thinly sliced against the grain
02 -
1/4 cup cornstarch
03 -
2 tablespoons vegetable oil
04 -
4 cloves garlic, minced
05 -
1 teaspoon fresh ginger, grated
06 -
1/2 cup soy sauce
07 -
1/2 cup water
08 -
1/3 cup packed brown sugar
09 -
1 teaspoon red pepper flakes
10 -
3 green onions, sliced
11 -
1 tablespoon sesame oil
# Zubereitung:
01 -
Slice the flank steak thinly against the grain and toss evenly with cornstarch until well coated.
02 -
Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the beef in batches for 2 to 3 minutes per side until golden-brown. Transfer beef to a plate and set aside.
03 -
Reduce heat to medium. In the same skillet, sauté minced garlic and grated ginger for 30 seconds until aromatic.
04 -
Add soy sauce, water, and brown sugar to the skillet. Stir to combine and bring to a gentle simmer.
05 -
Cook the sauce for 3 to 4 minutes, stirring occasionally, until the mixture thickens. Stir in red pepper flakes to taste.
06 -
Return the seared beef to the skillet. Toss thoroughly to coat in the sauce and allow to simmer for 1 to 2 minutes until heated through.
07 -
Add sliced green onions and drizzle sesame oil over the beef. Stir to combine, then remove from heat.
08 -
Serve immediately over steamed white rice or your choice of noodles.
# Hinweise:
01 -
For maximum tenderness, always slice beef against the grain and as thinly as possible.
02 -
Red pepper flakes can be adjusted or omitted based on preferred spice level.
03 -
This dish is best enjoyed freshly prepared for optimal texture and flavor.