Mongolian Beef
Ingredients:
1 lb flank steak, thinly sliced against the grain
1/4 cup cornstarch
1/4 cup vegetable oil (for frying)
3 cloves garlic, minced
1-inch piece of ginger, minced
1/2 cup soy sauce (low sodium)
1/2 cup water
1/3 cup brown sugar
1/4 teaspoon red pepper flakes (optional, for heat)
4-5 green onions, sliced into 1-inch pieces
1 tablespoon sesame oil (optional)
Cooked rice (for serving)
Directions:
Prepare the Beef:
In a large bowl, toss the thinly sliced flank steak with cornstarch until evenly coated. Shake off any excess cornstarch.
Let the coated beef sit for 10 minutes while you prepare the sauce.
Make the Sauce:
In a small bowl, mix soy sauce, water, and brown sugar. Set aside.
In a large pan or wok, heat the vegetable oil over medium-high heat.
Add the minced garlic and ginger to the pan, stirring frequently for about 30 seconds until fragrant.
Cook the Beef:
Add the coated beef slices to the pan in a single layer. Fry in batches if necessary to avoid overcrowding the pan.
Cook the beef for 2-3 minutes on each side until crispy and brown. Remove and drain on paper towels.
Once all the beef is cooked, carefully remove excess oil from the pan, leaving about 1 tablespoon.
Combine and Finish:
Return the cooked beef to the pan and pour the soy sauce mixture over it.
Add the red pepper flakes if using, and stir to combine.
Allow the sauce to simmer and thicken for about 3-4 minutes, coating the beef well.
Stir in the green onions and sesame oil, if using, and cook for another 1-2 minutes.
Serve:
Serve the Mongolian beef hot over steamed rice, garnished with additional green onions if desired.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Kcal: Approximately 380 kcal per serving | Servings: 4 servings
