Mongolian Beef is one of those amazing dishes that tastes so good but it only takes 30 to 45 minutes to make. The only challenge to this meal is finding the skirt steak or flank steak on sale but it is possible!
Prep Time20 minutesmins
Cook Time20 minutesmins
Servings: 6servings
Author: Adapted from "Spend with Pennies"
Ingredients
3Tbspcanola oil (vegetable or olive)
½teaspoonginger, minced
4clovesgarlic , finely minced
½cupsoy sauce
¼cupwater
¼cupbrown sugar (I add heaping 1/4 cup)
1tspgarlic chili sauce (Huy Fong Brand)add more for extra spice!
1lbskirt steak or flank steak (or your favorite cut of beef very thinly sliced)
⅓cupcornstarch
4green onions, , sliced(original recipe calls for 2 but I like green onions so I always do more)
Instructions
Start your rice (I do mine on the stove). Chop all your ingredients first. Slice the flank steak into 1/4" or thinner slices and toss with cornstarch. Sometimes, if the steak is partially frozen it will help with the cutting. Set aside.
Heat oil in a small pan over medium low. 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.
Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Gently shake off any excess cornstarch from the beef. 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). If you overcook the beef, it will be chewy. NO BUENO! The beef will naturally clump together. Try to separate the strips of meat as best you can so it will all cook evenly.
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
*Using a Wok or even a cast iron skillet will cook your meat the best!