Perfect and Easy Mongolian Beef
Mongolian Beef is a delicious dish coated with a soy, ginger and garlic sauce. This recipe comes together faster than you can order Chinese take out. Served with rice, it's a flavorful meal that you can make at home.
Servings 4 servings
Equipment
- 1 wok or pan with high sides is ideal
Ingredients
For the sauce:
- 4 cloves garlic finely minced
- ½ tsp fresh ginger minced
- ½ cup soy sauce low sodium is best
- ¼ cup water
- ½ cup packed brown sugar
For the beef:
- 1 pound flank steak or your favorite cut of beef thinly sliced
- ⅓ cup cornstarch
- 2 green onions sliced
Instructions
- Heat 2 teaspoons of oil in a small pan over medium low heat. 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. NOTE: Freezing the beef for about 20 minutes, makes slicing a lot easier.Gently shake off any excess cornstarch.
- 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
Recipe source: Spend With Pennies