Quick + Easy Mongolian Beef

5 from 2 votes

Prep Time10

Cook Time5

Total Time15

Servings: servings

Calories: 264.9kcal

1 lb. flank steak thinly sliced against the grain
2 tablespoon cornstarch or arrowroot starch for Paleo
2 tablespoon reduced sodium soy sauce or coconut aminos for Paleo
2 tablespoon water
2 teaspoon dark brown sugar or coconut sugar/maple syrup for Paleo
1 teaspoon rice vinegar
Pinch of red pepper flakes optional
2 tablespoon sesame oil
2 cloves garlic minced
2 teaspoon minced peeled fresh ginger about 1 inch knob of ginger, peeled and minced or grated
2 scallions cut into 2 inch pieces
Serve over rice or cauliflower rice

Combine beef slices and cornstarch in a bowl; toss to coat both sides of beef. Let sit while you make the sauce
Combine soy sauce, water, brown sugar, rice vinegar and red pepper flakes ( if using) in a small bowl. Set aside.
Heat a large skillet (or wok) over medium-high. Add sesame oil; swirl to coat. Add beef to skillet in a single layer and sear for 1-2 minutes, flip beef slices over and sear on the other side (approx. 1-2 mins) until beef is almost fully cooked (be careful not to overcook). Push beef to the edges of the pan. Add garlic and ginger to skillet and stir-fry until fragrant (3-5 seconds). Add the soy sauce mixture and stir to coat the beef. Add scallions and cook for about 30 seconds. Serve immediately.