Bold & Flavorful Better-Than-Takeout Mongolian Beef

Start by slicing the beef thinly against the grain to ensure tender pieces. Toss the sliced beef in a little cornstarch for a slight coating that helps achieve a crispy exterior during cooking.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated beef slices and cook until they are browned and crispy on the edges, about 3-4 minutes per batch. Remove from the skillet and set aside.

In the same skillet, add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Pour in the soy sauce, water, and brown sugar, stirring to combine. Optional hoisin sauce can be added here for a richer flavor. Bring the mixture to a simmer.

Once the sauce is bubbling, stir in the cornstarch slurry to thicken. Continue to cook until the sauce is glossy and coats the beef nicely, about 2-3 minutes.

Return the cooked beef to the skillet, tossing to coat evenly with the sauce. Add sliced scallions and sprinkle sesame seeds if desired. Serve hot over steamed rice or your favorite side.