Mongolian Beef Recipe
Take the takeout with a recipe for quick & easy Mongolian Beef that will be on your table in 30 minutes or less.
Ingredients
- Low sodium soy sauce - 1/2 Cup
- Packed dark brown sugar - 2/3 Cup
- Minced garlic - 1 Tablespoon
- Vegetable oil - 1/3 Cup + 2 Tablespoons
- Minced fresh ginger - 1/2 Teaspoon
- Cornstarch - 1/4 Cup
- Water - 1/2 Cup
- Flank steak - 1 lbs
- Scallions sliced into 1-inch pieces - 3 (green parts only)
Preparation:
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Place wok or large skillet over medium high heat & add ⅓cup vegetable-oil. Once the oil is hot (not smoking), add the beef to pan & sauté until it's seared on all sides but barely cooked in center, about 2 mins. Remove steak from skillet with a slotted-spoon & transfer it onto a paper tissue-lined plate. Pour any redundent oil out of skillet.
Step 6:
Place skillet back over medium-heat. Add prepared sauce to hot pan (it should come to boil almost immediately), then add the reserved steak, & cook at a boil, stirring constantly until the sauce has thickened to the consistency of syrup, 3 - 5 mins. Add the sliced scallions & stir to combine. Then Serve.
Notes
- This recipe will serve 2 - 4 persons, depending on your preferred serving size. It can also be easily doubled.
- The key to cooking with cornstarch is that, it must come to boil in order to work as a thickener & give sauce the perfect syrupy consistency.
