This really is one of the easiest and tastiest meals I’ve ever made, and the recipe went straight to my box of favorites.
If you’d like your meal with a little bit of extra heat, you can add some diced jalapeno or Thai peppers. Or simply add a little bit of hot sauce. Try finding a low-sodium soy sauce for a healthier option, and feel free to add more garlic if you like the flavor. I like serving this Mongolian beef with noodles or jasmine rice. My sister thinks it goes together perfectly with mashed potatoes!
Ingredients
2 teaspoons vegetable oil
1⁄2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1⁄2 cup Kikkoman soy sauce
1⁄2 cup water
3⁄4 cup Domino dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1⁄4 cup Argo cornstarch
2 large green onions, sliced on the diagonal into one-inch lengths
Instructions:
Heat 2 tsp of oil in a saucepan over medium-low heat. Add ginger and garlic, and quickly add the soy sauce and water before the garlic scorches.
Add the brown sugar in the sauce and stir until it dissolves, then raise the heat to about medium. Boil just until the sauce thickens, and remove from the heat.
Slice the flank steak against the grain into 1/4″ thick bite-size slices. Dip the steak pieces into the cornstarch. (Just a very thin dusting to both sides of each piece.) Let beef sit for 10 minutes.
In the meantime, heat up one cup of oil in a wok or a large skillet until it’s nice and hot, but not smoking.
Add the beef pieces to the oil and sauté for 2 minutes, or until the beef just begins to darken on the edges. (The beef doesn’t need to be completely cooked at this point.) Stir the meat around a little so that it cooks evenly. Use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for a minute longer, stirring constantly, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
Leave the excess sauce behind in the pan.
USE RED NEXT PAGE LINK BELOW.
Quick tip: Add some peppers or red pepper flakes to get a spicier dish!
