Mongolian Beef

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Mongolian beef is probably one of the most popular beef dishes in the United States, perhaps right after broccoli beef. Mongolian beef is not a traditional Mongolian dish – despite its name, Mongolian beef doesn’t come from Mongolian cuisine at all but is rather another Chinese-American dish.

Mongolian beef consists of sliced fried strips of steak coated with a sweet and spicy sauce. Serve with white rice and broccoli florets. You’ll stay in yet crave that crisp, tender beef, sweet sauce, and just barely cooked veggies…

Ingredients:

1 lb flank steak, thinly sliced crosswise
1/4 cup of cornstarch
3 tsp vegetable oil, divided
1/2 teaspoon grated ginger
1 Tbsp minced garlic
1/2 cup water
1/2 cup of low-sodium soy sauce
1/4 cup brown sugar (measured, not packed)
3/4 tsp red pepper flakes
1 large green onion, sliced thinly

mongolian-beef

Preparation:

Pat the steak pieces and make sure they’re dry; then, toss the steak and cornstarch together. Be sure all pieces are fully coated, but shake off excess corn starch. Mix together the soy sayce, water, brown sugar and red pepper flakes.

Heat 1 1/2 tsp oil in a large wok or non-stick pan over medium-high heat. Add the garlic and ginger, stir until fragrant. Add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl.

Turn the heat to high and add the remaining oil to the wok. Add the beef and cook until browned on all sides. Pour the sauce back into the wok and cook until the sauce reaches desired consistency. Add the green onions (a pinch reserved for garnish), stir, and remove from heat. Add the green onions in just before plating. Serve with white rise.

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