Mongolian Beef

Written by Updated on November 15, 2021 in Asian, Main Course
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Mongolian Beef
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Mongolian Beef

Recipe by Carmen SusmanCourse: EntreeCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Total time

40

minutes

Ingredients

  • 2 TSP + 2 TBSP – Oil (vegetable or olive)

  • ½ TSP – Ginger minced (or powdered)

  • 4 CLOVES – Garlic finely minced

  • ½ CUP – Soy sauce (low sodium is best)

  • ¼ CUP – Water

  • ½ CUP – Packed brown sugar

  • 1 LB – Flank steak (or your favorite cut of beef thinly sliced)

  • ⅓ CUP – Cornstarch

  • 2 WHOLE – Green onions sliced

  • Red pepper flakes to taste

Instructions

  • Heat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.
  • Slice the flank steak into ¼” slices and toss with cornstarch. Gently shake off any excess.
  • Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn’t need to cook all of the way through, it will cook completely when combined with the sauce).
  • Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.

Notes & Prep

  • This recipe doubles well.