Mongolian beef is another dish that can occasionally be found at the Chinese buffets. Despite its name, Mongolian beef doesn’t come from Mongolian cuisine at all but is rather another Chinese-American dish. Mongolian beef consists of sliced fried strips of steak coated with a sweet and spicy sauce. I actually deep fried the steak strips and then added them to the wok, but this recipe calls for frying the steak in a wok first. I found this dish to have very good flavor and just the right amount of sweetness and spice for my liking. Mongolian beef is one of the more popular Chinese-American beef dishes in the United States. Serve with white rice and broccoli florets. Enjoy.
(Makes 2 Servings)Print
- 1 lb flank steak
- ¼ cup cornstarch
- 2 teaspoons vegetable oil
- ½ teaspoon ginger (minced)
- 1 tablespoon garlic (minced)
- A ½ cup of soy sauce
- 1/2 cup water
- ½ cup brown sugar
- 2 tablespoons of rice wine
- ½ teaspoon red pepper flakes
- 2 green onions (sliced)
- 1 medium onion (sliced)
- Oil (for frying)
- 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.