Directions
- 1Cut the skirt steak into thinner bite-sized pieces against the grain.
- 2In a bowl, add the steak and coat it with about a quarter to a third of a cup of corn starch, two tablespoons of soy sauce, and a drizzle of sesame oil. Mix well with your hands.
- 3In another bowl, make the stir fry sauce by mixing half a cup of water, half a cup of soy sauce, half a cup of brown sugar, and a drizzle of sesame oil.
- 4Heat a pan and add some oil.
- 5Add half of the marinated beef to the pan, and sear until browned on both sides. Remove from the pan and set aside.
- 6Add a little more oil to the pan and saute the red onion until slightly softened.
- 7Add the minced garlic, red Holland pepper, and fresh chopped ginger to the pan and let it get fragrant.
- 8Pour the stir-fry sauce into the pan and let it bubble away.
- 9Add the seared beef back to the pan along with any accumulated juices.
- 10Add the green onion stems and stir to combine everything well.
- 11Serve the Mongolian beef over rice and garnish with sesame seeds.
Ingredients
- 1 skirt steak
- 0.25 cup corn starch
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 red onion
- 1 red Holland pepper
- 1 minced garlic
- 1 fresh chopped ginger
- 0.5 cup water
- 0.5 cup brown sugar
- 1 pinch sesame seeds
- 1 green onion stems
Equipment
knifebowlpantongsspoon
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