Mongolian Beef Recipe
Ingredients
·
1 pound flank
steak , sliced very thinly, across the grain
·
1/3 cup cornstarch
·
2-4 Tablespoons oil (vegetable
or canola oil)
·
1/2 cup low-sodium
soy sauce
·
1/4 cup water
·
1/2 cup light
brown sugar , packed
·
2 tsp cornstarch
+ 2 tsp water mixed together to make a “slurry”
·
1 teaspoon freshly
grated ginger
·
4 cloves garlic ,
minced
·
1 bunch green
onion , chopped
·
hot
cooked rice for serving
Instructions
1. Slice the flank steak
into 1/4” thin (or thinner) slices, across the grain of the meat.
2. Lay the slices across a
large baking sheet or your cutting board, and toss them on all sides with the
1/3 cup cornstarch.
3. Place 1 tablespoon oil in
a large pan or wok over medium-high heat. Cook the beef in small batches, just
until browned on both sides, flipping once, about 30-seconds on each side. (Our
goal with the very hot pan is to sear/brown the beef on both sides without
cooking it all the way through.)
4. Remove the beef to a
plate. Add more oil to the pan, if needed, while cooking the meat.
5. In a small bowl whisk
together the soy sauce, water, brown sugar, and cornstarch slurry.
6. In the same large pan you
used to cook the beef, turn the heat to medium, add the ginger and garlic and
sauté for 20 seconds.
7. Add sauce mixture and
bring to a simmer. Cook, stirring, until slightly thickened, about 2
minutes.
8. Return beef to the pan
with the sauce and toss to combine. Cook for 1-2 more minutes until warmed
through
9. Add green onions. Serve warm, over hot cooked rice
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