Mongolian Beef
Experience the rich flavors of Mongolian cuisine with this delectable beef recipe. Tender flank steak is coated in a sweet and savory sauce, enhanced by garlic, ginger, and vibrant green onions. Perfectly fried to a golden crisp, this dish is delicious served over rice or noodles, making it an ideal choice for a hearty family dinner or a special gathering.
ingredients
- Sauce:
- 2 tsp vegetable oil
- ½ tsp ginger, minced
- 1 tbsp garlic, chopped
- ½ cup soy sauce
- ½ cup water
- ¾ cup dark brown sugar
- Beef:
- 1 lb flank steak
- ¼ cup cornstarch
- 2 large green onions, sliced on the diagonal into one-inch lengths
- Vegetable oil for frying (about 1 cup)
steps
- 1.
Begin by slicing the flank steak thinly against the grain.
- 2.
In a medium bowl, toss the steak slices with cornstarch until evenly coated.
- 3.
Heat 1 cup of vegetable oil in a large skillet or wok over medium-high heat.
- 4.
Fry the steak in batches, ensuring not to overcrowd the pan, until browned and crispy, about 3-4 minutes per side. Remove and set aside.
- 5.
In the same skillet, lower the heat to medium and add 2 tsp of vegetable oil.
- 6.
Add minced ginger and chopped garlic; sauté for about 30 seconds until fragrant.
- 7.
Pour in the soy sauce, water, and dark brown sugar. Stir well and bring to a simmer.
- 8.
Return the steak to the pan, mixing it into the sauce until evenly coated.
- 9.
Stir in the sliced green onions and cook for an additional 2 minutes, allowing the flavors to meld.
- 10.
Serve hot over steamed rice or noodles, garnished with extra green onions if desired.
