Mongolian Beef

Mongolian Beef

Better than takeout! Crispy beef coated in a flavorful ginger garlic sauce. Ready to serve in 30 minutes!

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4

1 pound flank steak, cut into thin bite-sized pieces
1/4 cup cornstarch
2 tablespoons vegetable or canola oil
1/2 teaspoon minced fresh ginger
1 tablespoon fresh garlic , minced
1/2 cup low-sodium soy sauce
1/2 cup water
1/2 cup brown sugar, packed
4 scallions, thinly sliced

Place steak in a large bowl with the cornstarch and mix until meat is well coated. Add 1 tablespoon of oil at a time in a large skillet over medium-high heat.

Once hot, add the meat in small batches and in a single layer and cook for 3-4 minutes per side, until brown and crispy. Remove the meat from the pan and place on a plate lined with a paper towel.

In the same pan, turn the heat to medium and add ginger and garlic and sauté until fragrant, about 30 seconds. Add the soy sauce, water and brown sugar to the pan and bring it to a boil.
Add the steak back in and let the sauce thicken for about 3-5 minutes. Add the scallions and stir to combine everything. Serve immediately over rice.


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