Ingredients
Ingredients, Shopping List amounts, and highlighted step quantities follow your servings. Keep temperatures, piece sizes, and cooking times as written; larger batches may need more pans. Check any flagged step against the ingredients.
Check off ingredients as you prep.
- 1 lb flank steak, sliced 1/4 inch thick against the grain
- 1/4 cup cornstarch
- 1 cup vegetable oil (for shallow frying)
- 2 teaspoons vegetable oil (for sauce)
- 1/2 teaspoon fresh ginger, minced
- 1 tablespoon garlic, minced
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- 2 bunches green onions, cut into 2-inch pieces
- 1 teaspoon Salted Perfection Sweet Ginger Finishing Salt
Allergen check: Soy recognized in these ingredients. Check package labels and substitutions.
Step by step
- Prep the meat like a pro. Slice that flank steak against the grain. If you slice with the grain, it's gonna be chewy like a tire. Toss the slices in cornstarch until they are lightly coated. Shake off the excess.
- Get your pan hot. Heat the cup of oil in a wok or skillet over medium-high heat. We are shallow frying here. Add the beef in batches. Cook about 2 minutes per side until the edges are crispy. Remove and drain on paper towels.
- Now for the glaze. Drain the oil from the pan (or use a fresh saucepan). Heat 2 teaspoons of oil on medium heat. Sauté the ginger and garlic for 30 seconds. Do not burn it!
- Add the soy sauce, water, and brown sugar. Stir it up. Bring it to a boil and let it simmer for about 3-5 minutes until it thickens into a glossy syrup.
- It is game time. Toss the fried beef and the green onions into the sauce. Stir vigorously for 30 seconds. You want the onions to just start wilting, not turning into mush.
- Plate it up immediately. Sprinkle that Salted Perfection Sweet Ginger Finishing Salt over the top to make those flavors sing. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Yield & storage
Original yield
Storage
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet to bring back the texture.
From Tony’s kitchen
We are hitting the big leagues tonight! This is the legendary Mongolian Beef, inspired by PF Chang's. It is sweet, it is savory, and it is sticky in all the right ways. We are talking tender flank steak with a crispy edge, swimming in a garlic-heavy sweet soy glaze. You want flavor? I got your flavor right here. Let's get cooking!
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Soy
- Flank steak
- cornstarch
- vegetable oil
- fresh ginger
- garlic
- soy sauce
- water
- dark brown sugar
- green onions, cut into 2-inch pieces
- Salted Perfection Sweet Ginger Finishing Salt
Sweet Ginger blend: Sea salt, Ginger
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
