Mongolian Beef Ls Recipe

Slice and Marinate

Freeze flank steak for 20–30 minutes until slightly firm to make thin slicing easier. Slice across the grain into 1/8–1/4-inch strips. In a bowl, combine sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Toss to coat and let rest 10–15 minutes while preparing other ingredients. The cornstarch will help tenderize and create a light crust when seared.

Heat a large skillet or wok over high heat until very hot. Add 2 tablespoons vegetable oil and swirl. Add the marinated beef in a single layer (work in batches if necessary to avoid overcrowding). Sear without disturbing for 45–60 seconds, then stir-fry until browned and mostly cooked through, about 1–2 minutes more. Transfer the beef to a plate and set aside. Keep skillet very hot.

Wipe the skillet clean if there are burned bits. Reduce heat to medium-high and add 1 tablespoon neutral oil. Add minced ginger and the white parts of the scallions and cook, stirring, for 20–30 seconds until fragrant. Add minced garlic and optional red chili flakes and cook another 15–20 seconds, taking care not to burn the garlic.

While aromatics cook, whisk together 1 tablespoon low-sodium soy sauce, 1/2 teaspoon dark soy sauce, 1 teaspoon oyster sauce, 2 tablespoons packed brown sugar, 1/4 cup chicken stock (or water), 1/2 teaspoon rice vinegar, and 1/2 teaspoon sesame oil in a small bowl until sugar mostly dissolves. In a separate small cup, mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry.

Pour the sauce mixture into the skillet with the aromatics and bring to a simmer over medium-high heat, scraping up any browned bits. Stir in the cornstarch slurry and simmer 30–60 seconds until sauce thickens slightly and becomes glossy.

Return the seared beef to the skillet, stirring to coat the strips thoroughly in the sauce. Simmer together for 1–2 minutes so the beef finishes cooking and the sauce clings to it. Add the green parts of the sliced scallions, toss to combine, and remove from heat.

Taste and adjust seasoning: add a small pinch of salt or an extra 1/2 teaspoon soy sauce if needed. Sprinkle with 1 teaspoon toasted sesame seeds (if using) and a light grind (~1/8 tsp) of black pepper. Stir once and transfer to a serving plate.

Serve immediately over steamed white rice or fried rice, with extra sliced scallions on top as garnish.