* 1 ½ lbs flank steak sliced ¼ inch, against the grain * 2 tbsp coconut aminos or soy sauce * 1 tbsp mirin * 1 tbsp rice vinegar * 1 tbsp brown sugar * ¼ tsp salt * ¼ tsp black pepper * ½ tsp baking soda * 2 tbsp cornstarch
# Mongolian Sauce
* 3 tbsp coconut aminos or soy sauce * 1 tbsp oyster sauce * 1 tbsp mirin * 2 tbsp brown sugar * 1 tsp red pepper flakes * ¼ cup water mixed with 1 tsp cornstarch to make cornstarch slurry
# Stir Fry Ingredients
* 2 tbsp avocado oil or any neutral cooking oil * 1 sweet onion sliced * 5 garlic cloves minced * 2 tbsp white parts of green onion minced * ½ cup green parts of green onion chopped
# For Serving
* cooked white rice
# Instructions
1. Start by slicing the flank steak against the grain into thin ¼-inch strips. In a mixing bowl, combine the steak with the marinade ingredients, tossing well to coat. Set aside to marinate while you prep the rest of the ingredients, or refrigerate for up to 3 hours ahead of time for extra flavor. Next, whisk together the sauce ingredients in a small bowl and set aside. Slice the sweet onion, mince the garlic and the white parts of the green onions, and chop the green tops of the green onions.
2. Heat avocado oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated flank steak in a single layer. Avoid overcrowding the pan—you may need to cook in batches for the best sear. Sear the beef for 2–3 minutes per side, until it’s cooked to your desired doneness and develops a nice char and caramelization. Transfer the cooked beef to a plate and set aside.
3. In the same skillet, add the minced garlic and the white parts of the green onion. Sauté for 1–2 minutes, just until fragrant. Add the sliced sweet onion and continue cooking for about 5 minutes, until softened and lightly golden. If the skillet looks a little dry, add a touch more avocado oil as needed.
4. Add the seared beef back into the skillet along with the prepared sauce and the green parts of the green onion. Stir well to combine, coating the beef and vegetables evenly. Let everything simmer for 1–2 minutes, just until the sauce slightly thickens and clings to the beef. Serve immediately over white rice.
StrayHearth
That’s look so delicious 🤤❤️ good job
MutedWillingness1800
I’m going to try and make this tonight and thank you for the recipe:)
Fuzzy_Welcome8348
Looks fantastic!! Nice job 😊👏👏
Upset_Assistant_5638
Oooh, that looks delightfully devilish Seymour.
Fabulous-Yogurt2405
Omg yum 🤤
Aeolus_14_Umbra
I’ve always been hesitant to try cooking Chinese because I have an electric stove and don’t own a wok. But this recipe is easily in my wheelhouse. Thanks for sharing.
7 Comments
[https://megansmeals.com/30-minute-mongolian-beef-stir-fry/](https://megansmeals.com/30-minute-mongolian-beef-stir-fry/)
Ingredients
# Beef Marinade
* 1 ½ lbs flank steak sliced ¼ inch, against the grain
* 2 tbsp coconut aminos or soy sauce
* 1 tbsp mirin
* 1 tbsp rice vinegar
* 1 tbsp brown sugar
* ¼ tsp salt
* ¼ tsp black pepper
* ½ tsp baking soda
* 2 tbsp cornstarch
# Mongolian Sauce
* 3 tbsp coconut aminos or soy sauce
* 1 tbsp oyster sauce
* 1 tbsp mirin
* 2 tbsp brown sugar
* 1 tsp red pepper flakes
* ¼ cup water mixed with 1 tsp cornstarch to make cornstarch slurry
# Stir Fry Ingredients
* 2 tbsp avocado oil or any neutral cooking oil
* 1 sweet onion sliced
* 5 garlic cloves minced
* 2 tbsp white parts of green onion minced
* ½ cup green parts of green onion chopped
# For Serving
* cooked white rice
# Instructions
1. Start by slicing the flank steak against the grain into thin ¼-inch strips. In a mixing bowl, combine the steak with the marinade ingredients, tossing well to coat. Set aside to marinate while you prep the rest of the ingredients, or refrigerate for up to 3 hours ahead of time for extra flavor. Next, whisk together the sauce ingredients in a small bowl and set aside. Slice the sweet onion, mince the garlic and the white parts of the green onions, and chop the green tops of the green onions.
2. Heat avocado oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated flank steak in a single layer. Avoid overcrowding the pan—you may need to cook in batches for the best sear. Sear the beef for 2–3 minutes per side, until it’s cooked to your desired doneness and develops a nice char and caramelization. Transfer the cooked beef to a plate and set aside.
3. In the same skillet, add the minced garlic and the white parts of the green onion. Sauté for 1–2 minutes, just until fragrant. Add the sliced sweet onion and continue cooking for about 5 minutes, until softened and lightly golden. If the skillet looks a little dry, add a touch more avocado oil as needed.
4. Add the seared beef back into the skillet along with the prepared sauce and the green parts of the green onion. Stir well to combine, coating the beef and vegetables evenly. Let everything simmer for 1–2 minutes, just until the sauce slightly thickens and clings to the beef. Serve immediately over white rice.
That’s look so delicious 🤤❤️ good job
I’m going to try and make this tonight and thank you for the recipe:)
Looks fantastic!! Nice job 😊👏👏
Oooh, that looks delightfully devilish Seymour.
Omg yum 🤤
I’ve always been hesitant to try cooking Chinese because I have an electric stove and don’t own a wok. But this recipe is easily in my wheelhouse. Thanks for sharing.