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Mongolian beef with scallions over rice in a dark bowl

Lighter Mongolian Beef

Takeout-style Mongolian beef with seared flank steak, a glossy soy glaze, and a third of the usual sugar.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 370
Ingredients Method

Ingredients
  

  • 700 g flank steak about 1.5 lb, sliced thin against the grain
  • 2 tbsp cornstarch
  • 1 tbsp neutral oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 6 scallions, cut into 2 inch lengths whites and greens
  • 4 tbsp low sodium soy sauce
  • 1.5 tbsp brown sugar
  • 4 tbsp water
  • 1 tsp rice vinegar

Method
 

  1. Slice the flank steak thin against the grain, no thicker than a quarter inch. Toss the slices with the cornstarch until lightly coated.
  2. Stir the soy sauce, brown sugar, water, and rice vinegar together in a small bowl.
  3. Heat the oil in a wok or large skillet over high heat until it shimmers. Sear the beef in two batches, about 90 seconds per batch, until browned at the edges. Do not crowd the pan. Set the beef aside.
  4. Drop the heat to medium. Add the garlic and ginger to the pan and stir for 30 seconds, just until fragrant.
  5. Pour in the sauce and let it bubble for about a minute. The cornstarch left on the beef will finish the thickening in the next step.
  6. Return the beef and any juices to the pan, add the scallions, and toss for one more minute until the sauce coats everything and the scallion greens just wilt.
  7. Serve hot, over rice or on its own.