Homestyle Mongolian Beef
Brooke Griffin
Brooke Griffin
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361 Calories
34 g Carbs
28 g Protein
13 g Fat
Total Time
6 servings

Beef isn't just for burgers. Add some flair to dinner with this flank steak recipe.


  • 24 oz flank steak
  • ¼ cup cornstarch
  • ¼ cup light soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp brown sugar
  • 2 tbsp sweet chili sauce
  • 6 green onion, chopped
  • 2 tbsp sesame seed oil
  • 1 tbsp garlic, minced
  • 1 tsp ground ginger
  • ⅛ tsp crushed red pepper flakes
  • 2 cup broccoli
  • 2¼ cup cooked brown rice

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  1. Prepare the flank steak by slicing the meat on an angle in thin strips against the grain (the grain runs along the long side of the steak).
  2. In a large resealable bag, combine the steak slices and cornstarch. Shake until evenly coated, and set aside.
  3. In a medium sauce pan, whisk together the soy sauce, rice wine vinegar, brown sugar, and chili sauce until evenly combined. Heat the sauce pan over medium heat until the sauce is slightly thickened—this should take about 5-7 minutes. Set aside.
  4. In a large skillet, heat the sesame oil over medium-high heat. Add the garlic, ginger, red chili flakes, and green onions. Cook, stirring constantly, for about 30 seconds, or until fragrant.
  5. Shake off the excess cornstarch from the reserved steak, and add it all to the skillet. Cook for 2-3 minutes, browning all sides. Add the set-aside sauce, and cook for an additional 1-2 minutes.
  6. If using frozen broccoli, cook according to package directions. If using fresh broccoli, bring a medium saucepan of water to a boil. Boil the broccoli for 1-2 minutes or until tender. Drain.
  7. Microwave rice according to package directions. Serve beef with brown rice and broccoli, and garnish with additional green onions if desired.
  8. Pro tip: Cut the flank steak against the grain so that you're cutting the protein strands shorter, therefore making them more tender and easy to chew.

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