Description
A quick and easy stir-fry recipe featuring crispy flank steak coated in a sweet and savory soy-ginger glaze, perfect for busy weeknights.
Ingredients
Scale
- 1 pound (450g) flank steak, thinly sliced against the grain
- 3 tablespoons cornstarch
- 3 tablespoons vegetable oil or canola oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3–4 green onions, sliced
- 1/3 cup (80ml) low-sodium soy sauce
- 1/4 cup (50g) brown sugar
- 1/4 cup (60ml) water
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon toasted sesame seeds
- Steamed rice or noodles, for serving
Instructions
- Slice the beef thinly against the grain into strips about 1/4 inch thick. Partially freezing the steak for 20 minutes before slicing helps.
- Coat the sliced beef evenly with 3 tablespoons of cornstarch.
- In a separate bowl, whisk together soy sauce, brown sugar, water, minced garlic, grated ginger, and red pepper flakes if using. Set aside.
- Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering but not smoking.
- Fry half of the beef in a single layer without stirring for 2 minutes until the bottom crisps, then stir and cook another 1-2 minutes until browned and crispy. Transfer to a plate and repeat with remaining beef.
- Pour off excess oil from the pan, leaving about 1 tablespoon.
- Add the prepared sauce to the pan and simmer over medium heat for 2-3 minutes until slightly thickened and glossy.
- Return the crispy beef to the pan and toss quickly to coat with sauce. Cook for an additional 1 minute.
- Remove from heat and sprinkle with sliced green onions and toasted sesame seeds.
- Serve immediately over steamed rice or noodles.
Notes
Partially freeze the steak before slicing for easier thin cuts. Fry beef in small batches to avoid overcrowding and ensure crispiness. If sauce is too thin, simmer longer to thicken but avoid burning the sugar. Reheat leftovers in a skillet to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 375
- Sodium: 600
- Fat: 15
- Carbohydrates: 25
- Protein: 30
Keywords: Mongolian beef, stir-fry, quick dinner, crispy beef, soy-ginger sauce, easy recipe, weeknight meal