Mongolian Beef
Equipment
- 1 Skillet or Wok
Ingredients
- 2 tsp Vegetable oil
- ½ tsp Ginger minced
- 1 tbs Garlic cloves minced
- ½ cup Soy Sauce
- ½ cup Water
- ¾ cup Dark brown sugar
- 1 lb Flank steak sliced against grain into 1/4” clices on 45° angle
- ¼ cup Corn starch
- 1 bunch Green onion / scallions sliced into 1” pieces
- 1 cup Neutral oil for deep frying
Instructions
- In a medium mixing bowl, take steak slices and thoroughly coat with starch. Set aside and let the meat rest for 10 minutes
- Over med-low heat, warm a small saucepot with the 2 tsp of vegetable oil
- Add the ginger and garlic, quickly stir and add the soy sauce and water
- Bring to a low boil; add the sugar and stir until fully dissolved. Remove from heat and set aside
- In a large skillet or deep-sided frying pan, warm the 1 cup of cooking oil over medium heat
- Add the meat and sautee for approx 2 minutes, until just browned (Do not overcook).
- Use a slotted spoon to transfer browned meat into a bowl.
- Cook in batches so that the pan does not get overcrowded.
- Once all the meat is browned and set aside, drain the pan of the excess oil
- Return pan to heat, and dump all the meat into the pan, sauteeing for about one minute
- Add the sauce and cook for an additional minute, while stirring to coat the meat and scraping the pan to get any bits incorporated into the sauce
- Add the scallions and cook for one additional minute
Notes
Notes and Alterations
- Ginger and garlic paste work well for the recipe, but be careful to add the soy / water right away so they don't burn
- Can use arrowroot powder or any other thickening starch in place of corn starch
- Make a 1:1 starch slurry to add to the sauce if it does not thicken enough
- Can be made with chicken - add extra cooking time to step 10 until the internal temp of the largest chicken piece is 165 ºF