Mongolian Beef
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Ingredients
- 2 tsp Vegetable Oil
- 1/2 tsp Ginger (minced)
- 1 Tbsp Garlic (chopped)
- 1/2 cup Soy Sauce
- 1/2 cup Water
- 3/4 cup Dark Brown Sugar
- Vegetable oil, for frying (about 1 cup)
- 1 lb Flank Steak
- 1/4 cup Cornstarch
- 2 large Green Onions (sliced on the diagonal into one-inch lengths)
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Sauce: Heat 2 tsp of vegetable oil in a medium saucepan over med/low heat. Don't get the oil too hot. Add ginger and garlic to pan and add soy sauce and water before the garlic burns.
Step 2
Dissolve brown sugar in sauce. Raise heat to med and boil sauce for 2-3 min or until thickens. Remove it from heat.
Step 3
Slice the flank steak against grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak to get wider cuts).
Step 4
Dip steak pieces into cornstarch. Let beef sit for 10 min so that cornstarch sticks. As beef sits, heat up one cup of oil in a wok.
Step 5
Heat oil over med heat until it's nice and hot, but not smoking.Add beef to oil and sauté for two min or until beef begins to darken on edges.
Step 6
After a couple min, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok. Put pan back over heat, dump meat back into it and simmer for one minute.
Step 7
Add sauce, cook for one minute while stirring. Add green onions. Cook for one minute. Remove beef and onions with tongs or a slotted spoon to a serving plate.
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