Mongolian Beef

"Get the rice ready, dinner is ready!"
 
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Ready In:
1hr
Ingredients:
11
Serves:
1
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ingredients

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directions

  • Sauce.
  • Heat 2 teaspoons of vegetable oil in a medium saucepan over medium/low heat. Don't get the oil too hot.
  • Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  • Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
  • Beef.
  • Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
  • Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  • As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  • Heat the oil over medium heat until it's nice and hot, but not smoking.
  • Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly.
  • After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.
  • Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm.
  • Serve over rice.

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