Mongolian Beef
2 Pictures
Ingredients
- 1 lb. flank steak, thinly sliced
- 2 tsp. olive oil
- 1 onion, thickly sliced
- 1 tbsp. minced garlic
- 1/2 cup soy sauce (I used wheat free tamari)
- 1/2 cup water
- 1/2 cup brown sugar
- 1/2 tsp. minced ginger
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat 2 teaspoons of cooking oil in a saucepan over medium heat. Cook and stir the garlic and ginger until fragrant, about 30 seconds. Add the soy sauce, brown sugar and water. Up the heat to medium-high, and stir constantly for 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, set aside.
Step 2
Place the sliced beef in a bowl, and combine with cornstarch until it is thoroughly coated. Let the beef and cornstarch sit for about 10 minutes, until the moisture from the beef is fully absorbed.
Step 3
Heat more cooking oil in a deep-sided skillet or wok. Shake excess cornstarch from the beef slices, and carefully add them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crispy and brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and let drain on paper towels to remove excess oil.
Step 4
Discard oil, and return the pan to medium heat. Put the beef slices back in the pan, stir and pour in the sauce. Stir until combined,and the sauce has become sticky. Add the green onions. Bring the mixture to a boil, and cook until the onions have softened, about 2 minutes.
Serve immediately with rice or noodles.
Review this recipe