Mongolian Beef
A spicy sweet Mongolian Beef that is better than take-out!
Servings: 6
Equipment
Ingredients
- 2 1/2 lbs. Flank Steak (thinly sliced against the grain)
- 3/4 cup Cornstarch
- 1 teaspoon Salt
- 1/4 - 1/3 cup Oil
- 4 Garlic Cloves (minced)
- 2 Tablespoons Fresh Ginger (or 1 t ginger powder)
- 3/4 cup Soy Sauce (or tamari)
- 1 - 1 1/2 cups Brown Sugar (depending on how sweet you like it)
- 1 cup Water
- 1 to 2 teaspoons Red Chili Flakes
Garnish:
- Green Onions cut on the diagonal
- Shredded Carrots
Instructions
- Cut beef into thin pieces, against the grain.
- Place cornstarch and salt in a bowl. Coat and cover the beef with cornstarch mixture. Repeat to ensure it is completely coated.
- Heat oil in large skillet over medium-high heat (approximately 350 degrees).
- Cook for 2-4 minutes or until beef starts to get a little crispy on the edges. Repeat.
- Remove beef and let it rest.
- Remove most of the oil, leaving some behind. Saute garlic and ginger for 1-2 minutes. Add soy sauce, brown sugar, water, and red chili flakes. Bring to a boil and let boil for 4-5 minutes or until it starts to thicken. Reduce heat to medium-low and cook for 10-12 minutes or until it is thickened. Stir in beef and coat with sauce.
- Garnish with green onions and shredded carrots, if so desired.
- Serve with white rice.
Nutrition
Calories: 481kcal | Carbohydrates: 53g | Protein: 43g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 113mg | Sodium: 2122mg | Potassium: 772mg | Sugar: 36g | Vitamin C: 0.7mg | Calcium: 80mg | Iron: 4mg