Mongolian beef recipe
Tender slices of steak are fried and simmered in a sweet sauce with a bit of heat, creating a Mongolian beef recipe that’s rich and easy to enjoy.
- Prep Time: 25 minutes
- Inactive Time:
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 2 Servings 1x
Ingredients
Units
Scale
- 1 lb flank steak
- 1/4 cup cornstarch
- 2 teaspoons vegetable oil
- 1/2 teaspoon ginger (minced)
- 1 tablespoon garlic (minced)
- A 1/2 cup of soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 2 tablespoons of rice wine
- 1/2 teaspoon red pepper flakes
- 2 green onions (sliced)
- 1 medium onion (sliced)
- Oil (for frying)
Instructions
- To make the sauce- in a saucepan heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine, and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes.
- Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat.
Slice the flank steak against the grain into ¼” thick slices. - Tilt the knife blade at a 45-degree angle to the top of the steak to get wider cuts.
- Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip).
- Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer).
- Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon.
- Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce.
- Cook while stirring until the sauce began to bubble.
Nutrition
- Serving Size:
- Calories: 745
- Sugar: 54.4 g
- Sodium: 1818.2 mg
- Fat: 23.2 g
- Carbohydrates: 79.2 g
- Protein: 54.4 g
- Cholesterol: 136 mg