mongolian beef recipe
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Gluten-Free, Low-Carb
Ingredients
Scale
- 1 lb flank steak, sliced thin against the grain
- 1/4 cup cornstarch
- 1/2 cup vegetable oil (for frying)
- 1 teaspoon fresh ginger, minced
- 2 cloves garlic, minced
- 1/2 cup soy sauce (low sodium recommended)
- 1/2 cup water
- 2/3 cup dark brown sugar
- 1 bunch green onions, cut into 2-inch pieces
Instructions
- Slice the flank steak against the grain into thin strips. Place the beef strips in a large bowl or a zip-top bag and toss them with cornstarch until every piece is evenly coated. Let the beef sit for about 5 to 10 minutes so the cornstarch sticks well.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the beef in small batches. Do not crowd the pan. Fry each side for 1-2 minutes until the edges are crispy and browned. Remove the beef and set it aside on paper towels to drain.
- Pour out most of the oil from the pan, leaving about one tablespoon. Add the minced ginger and garlic to the pan. Sauté for about 30 seconds until they become fragrant, being careful not to let the garlic burn.
- Add the soy sauce, water, and dark brown sugar to the pan. Stir the mixture and bring it to a boil. Let the sauce simmer for 2-3 minutes until it begins to thicken slightly and the sugar is completely dissolved.
- Add the fried beef back into the skillet along with the chopped green onions. Toss everything together for 1-2 minutes so the beef is thoroughly coated in the sauce and the onions soften slightly. Serve immediately.
Find it online: https://www.yucolor.com/dinner/mongolian-beef-recipe/