Mongolian Beef Recipe
This Mongolian Beef recipe is as good as any restaurant you will eat at! Enjoy it at home without the cost of eating out!
Servings: 4 servings
- 2 teaspoons vegetable oil
- ½ teaspoon minced ginger
- 1 tablespoon chopped garlic
- ½ cup soy sauce
- ½ cup water
- ¾ cup dark brown sugar
- 1 cup vegetable oil
- 1 pound flank steak
- ¼ cup cornstarch
- 4 large green onions sliced into 2" pieces
- White rice or Noodles for Serving
Heat 2 teaspoon of oil in a saucepan over medium/low heat and add ginger, garlic, and then soy sauce and water. Next add the brown sugar and stir it in till it is fully dissolved and raise the heat to medium and boil the sauce until it thickens then remove the sauce from heat.
Slice the steak thinly into ¼" slices, cutting against the grain. Once steak has been cut toss the pieces in cornstarch to ensure both sides are evenly coated. Let rest for 10 minutes to ensure the cornstarch fully adheres.
While the steak is resting heat 1 cup of oil in a wok or 12" skillet over medium heat until it is hot. Saute the beef in the oil for 3 minutes or until the beef is starting to brown. Don't worry if the beef is not cooked through yet.
Using a slotted spoon remove the beef from the skillet and pour oil out. Place the pan back over the heat and add the beef back in and add the sauce as well. Cook for 2 minutes, stirring frequently, and then add the green onions. Cook for an additional minute then remove the beef and onions with a large spoon onto a serving place, leaving excess sauce in the pan.
Serve over rice or noodles.
Calories: 424kcal | Carbohydrates: 49g | Protein: 27g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 1693mg | Potassium: 503mg | Sugar: 40g | Calcium: 64mg | Iron: 2.7mg