Super Easy Mongolian Beef
Update: I have fixed the recipe instructions
Now, when I say easy, I mean not hard at all. I love Mongolian Beef, and it is one thing that I always order at takeout restaurants. This is the first time that I ever cooked with flank steak, at I am now converted. It is so tender when you cut it against the grain, and cooked until just browned. This sauce, is just delicious with anything. I just end up dipping all kinds of veggies in this sauce.
I love making takeout at home, because it is so darn easy, and so darn good! Nobody passes this up, and everybody loves it! This is going on our menu rotation for sure. No lie. Hand to God.
The brown sugar in this sauce, is what truly makes this dish spectacular. Brown sugar! No fancy sauces with names you cant pronounce, no expensive ingredient, that you have to go searching for, just simple, easy, and delicious, brown sugar. I love the added flavor of green onion,and I always have some growing in the garden, and on my kitchen windowsill, because I use it all the time. I am starting to love my kitchen garden, and keeping herbs and food growing, has become a passion of mine.
The great thing is, that this sauce only needs to cook for a short time, and before you know it, the dish comes together. You can make the rice ahead of time, and just warm it up in the microwave, before it is time to serve this dish. I like to serve this dish with pot-stickers, that you just fry up, before serving. Egg rolls would be an excellent choice as well.
The aroma from this Super Easy Mongolian Beef, will bring in the crowd, and everyone will be wanting your recipe. once you make this, you might want to take a step back, so you wont get trampled on, by the hungry people:)
2 lbs flank steak
2/3 cup dark brown sugar
1/3 cup cornstarch
3 tablespoons vegetable oil
1 teaspoon minced fresh ginger
1 tablespoon minced garlic
1 cup low sodium soy sauce
1 cup water
2-3 scallions sliced into 1 inch slices
In a small saucepot over medium-low heat, add the ginger, garlic, soy sauce and water, stirring to combine.
Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 2-3 minutes. Remove the sauce from the heat and set aside.
Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the cornstarch, until coated.
Place a large sauté pan or wok over medium-high heat and add vegetable oil.
Once the oil is hot, shake off excess corn starch from steak slices, and add the beef slices to the pan and sauté for 2 minutes until it is seared on all sides.
Using a slotted spoon, transfer it onto a paper towel-lined plate, to drain from excess oil. Discard excess oil out of the wok.
Place the sauté pan back over medium heat. Add the cooked steak back in, and pour in the prepared sauce. Cook at a boil, stirring constantly, 2 minutes. Add the sliced scallions, stirring to combine.
Transfer steak and scallions with a slotted spoon to a plate and serve.
Ingredients
- 2 lbs flank steak
- 2/3 cup dark brown sugar
- 1/3 cup cornstarch
- 3 tablespoons vegetable oil
- 1 teaspoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 cup low sodium soy sauce
- 1 cup water
- 2-3 scallions sliced into 1 inch slices
Instructions
- In a small saucepot over medium-low heat, add the ginger, garlic, soy sauce and water, stirring to combine.
- Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 2-3 minutes. Remove the sauce from the heat and set aside.
- Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the cornstarch, until coated.
- Place a large sauté pan or wok over medium-high heat and add vegetable oil.
- Once the oil is hot, shake off excess corn starch from steak slices, and add the beef slices to the pan and sauté for 2 minutes until it is seared on all sides.
- Using a slotted spoon, transfer it onto a paper towel-lined plate, to drain from excess oil.
- Discard oil from sauté pan.
- Place the sauté pan back over medium heat.
- Add the cooked steak back in, and pour in the prepared sauce.
- Cook at a boil, stirring constantly, 2 minutes.
- Add the sliced scallions, stirring to combine.
- Transfer steak and scallions with a slotted spoon to a plate and serve with rice.
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