Mongolian Beef
Despite its name, Mongolian beef as we know it is not a Mongolian recipe. It’s popular in American-style Chinese restaurants and is usually made with flank steak cooked in a dark, sweet-savory sauce. It’s a meat-heavy dish containing no vegetables.
Servings: 4
Ingredients
- 3/4 cup soy sauce
- 3/4 cup water
- 1/3 cup brown sugar
- 1 1/2 pounds flank steak
- 1/4 cup cornstarch
- 3 tablespoons olive or sesame oil divided
- 1 teaspoon minced fresh ginger
- 2 tablespoons minced garlic
- 4 scallions green parts only, cut into 1-inch pieces (or in tiny slices)
- sesame seed for garnish
Instructions
- Slice flank steak against the grain into 1/4-inch slices.
- In a large bowl, toss the steak with the cornstarch so it is coated on all sides. Allow it to sit for 10
- minutes.
- In a small saucepan over medium heat, mix 1 tablespoon oil, soy sauce, water, sugar, ginger, and garlic. Let simmer for 10 minutes, until it reduces just a little. Take off heat and set aside.
- In a large skillet, heat remaining oil over medium-high heat and place steak pieces in one layer in batches, stir-fry for about 2 minutes per side. Scoop each batch up onto a plate lined with paper towels to absorb excess oil.
- Add the soy sauce mixture to the skillet. When it starts to simmer, return the steak and stir-fry the sauce for 2 to 3 minutes. Add the scallions, and sesame seeds stir to combine, and then turn off the heat.
- Serve with rice or noodles.
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