Easy Mongolian Beef

40 mins
Serves 4
https://www.spendwithpennies.com/restaurant-style-mongolian-beef-easy-and-amazing/#wprm-recipe-container-122837

Directions

  1. 1Slice the flank steak into thin ¼" pieces. Toss with cornstarch, shaking off any excess and set aside.
  2. 2Slice the flank steak into thin ¼" pieces. Toss with cornstarch, shaking off any excess and set aside.
  3. 3Slice the flank steak into thin ¼" pieces. Toss with cornstarch, shaking off any excess and set aside.
  4. 4In a 10-inch skillet, heat 2 teaspoons of oil over medium-low heat. Stir in minced ginger and garlic and cook until fragrant, about one minute.
  5. 5In a 10-inch skillet, heat 2 teaspoons of oil over medium-low heat. Stir in minced ginger and garlic and cook until fragrant, about one minute.
  6. 6In a 10-inch skillet, heat 2 teaspoons of oil over medium-low heat. Stir in minced ginger and garlic and cook until fragrant, about one minute.
  7. 7Add soy sauce, water, and brown sugar to the skillet, then bring to a boil. Let it boil for 3-5 minutes until slightly thickened. Transfer to a small bowl and set aside.
  8. 8Add soy sauce, water, and brown sugar to the skillet, then bring to a boil. Let it boil for 3-5 minutes until slightly thickened. Transfer to a small bowl and set aside.
  9. 9Add soy sauce, water, and brown sugar to the skillet, then bring to a boil. Let it boil for 3-5 minutes until slightly thickened. Transfer to a small bowl and set aside.
  10. 10Heat 1 tablespoon of oil in a separate pan or wok over medium-high heat. Cook the beef in small batches for about 2 minutes. It does not need to be cooked through.
  11. 11Heat 1 tablespoon of oil in a separate pan or wok over medium-high heat. Cook the beef in small batches for about 2 minutes. It does not need to be cooked through.
  12. 12Heat 1 tablespoon of oil in a separate pan or wok over medium-high heat. Cook the beef in small batches for about 2 minutes. It does not need to be cooked through.
  13. 13Once all of the beef is browned, add the beef and sauce back to the skillet and heat over medium until hot and bubbly.
  14. 14Once all of the beef is browned, add the beef and sauce back to the skillet and heat over medium until hot and bubbly.
  15. 15Once all of the beef is browned, add the beef and sauce back to the skillet and heat over medium until hot and bubbly.
  16. 16Remove from heat and stir in green onions. Serve over rice
  17. 17Remove from heat and stir in green onions. Serve over rice
  18. 18Remove from heat and stir in green onions. Serve over rice

Ingredients

  • 2 teaspoons vegetable oil
  • 2 teaspoons vegetable oil
  • 2 teaspoons vegetable oil
  • 2 tablespoons vegetable oil
  • 2 tablespoons vegetable oil
  • 2 tablespoons vegetable oil
  • 0.5 teaspoon minced fresh ginger
  • 0.5 teaspoon minced fresh ginger
  • 0.5 teaspoon minced fresh ginger
  • 4 cloves finely minced garlic
  • 4 cloves finely minced garlic
  • 4 cloves finely minced garlic
  • 0.5 cup less sodium soy sauce
  • 0.5 cup less sodium soy sauce
  • 0.5 cup less sodium soy sauce
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 0.5 cup packed brown sugar
  • 0.5 cup packed brown sugar
  • 0.5 cup packed brown sugar
  • 1 pound flank steak or your favorite cut of beef, thinly sliced
  • 1 pound flank steak or your favorite cut of beef, thinly sliced
  • 1 pound flank steak or your favorite cut of beef, thinly sliced
  • 0.33 cup cornstarch
  • 0.33 cup cornstarch
  • 0.33 cup cornstarch
  • 2 sliced green onions
  • 2 sliced green onions
  • 2 sliced green onions

Equipment

Frying PanChef Knife

Tips

  • Use low-sodium soy sauce for the best results.
  • For a little bit of heat, add ¼ teaspoon of red pepper flakes.
  • Cook the beef in small batches to ensure even browning. Overcrowding the pan can cause it to steam.
  • Slice the beef against the grain for tenderness.
  • Adjust the sweetness or saltiness of the sauce by varying the amount of brown sugar and soy sauce to taste.
  • Serve with steamed broccoli or red bell pepper strips if desired.
  • Add Cornstarch: Toss the beef with cornstarch before cooking. As cornstarch is a natural tenderizer, I use it in this recipe for tender meat with a nice crust and it helps to thicken the sauce.
  • Choose the Right Cut: Choose a kind of beef that is intended for quick cooking. I use flank steak or sirloin. More expensive cuts (such as filet) can also be used but avoid tougher cuts like stewing meat.
  • Cut Across the Grain: Always cut beef across the grain and slice thinly.
  • Cook in Small Batches: Don’t overcrowd the pan; cook in small batches as needed. Overcrowding the pan can cause the beef to steam rather than sear.
  • For easier cutting, place the beef in the freezer for about 20 minutes before slicing.
  • Cut beef across the grain into 1/4″ inch slices. You will see the long fibers in the meat, you want to cut across the fibers for tender meat. If you cut with the fibers the beef will be tough.
  • Store leftovers in the fridge for up to 4 days in a covered container in the freezer for up to 4 months. Freeze in single portions for a quick packable lunch to bring to the office. They can be reheated straight from the freezer in the microwave or oven