This was a huge hit at our house. My husband LOVED it! I can not wait to make it again since it was a simple, flavorful, and fast dish! It took minutes to prepare and almost as many to cook!
Mongolian Beef Recipe:
makes 2 servings
You will need:
1 lb of flank steak, thinly sliced crosswise
1/4 cup of cornstarch
3 teaspoons of canola oil
1/2 teaspoon of grated ginger (about 1/2 inch piece)
1 tablespoon of chopped garlic (about 2 -3 large cloves)
1/2 cup of water
1/2 cup of low sodium soy sauce
1/2 cup brown sugar
1/2 teaspoon of red pepper flakes or more to taste
3 large green onions, sliced crosswise into thirds
First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch.
Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don’t worry if the sauce doesn’t look thick enough at this point. The corn starch in the beef will thicken it up later.
Turn the heat up and add the remaining oil to the saucepan. Add the beef and cook, stirring until it is all browned. This meat will cook quickly so pay attention.
Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.
Serve it hot with rice.
** I made the sauce nice and thick. It was delicious! I think the sauce would be good over veggies too so you could make this a one pot meal and throw in some snap peas, broccoli, etc.