Delicious Mongolian Beef

My family loves Chinese food, and I’ve learned the way to recreate a number of our favorite restaurant classics like shrimp Chinese fried rice, kung pao chicken and this tender and flavorful Mongolian beef. This recipe starts with beefsteak, which is thinly sliced then tossed during a little cornstarch. 

Delicious Mongolian Beef
Delicious Mongolian Beef

The meat is seared during a hot pan until a crispy coating is made. While the meat is cooking, it’s time to form the sauce which consists of soy, vegetable oil, garlic, ginger and sugar. The steak is tossed within the sauce along side a couple of green onions, then you’re able to eat. 

This dish is known as after a stir fried dish called Mongolian barbecue, which originated in Taiwan. None of the ingredients or cooking methods were from traditional Mongolian cuisine. This dish is most frequently found in Chinese-American restaurants within the us.

Delicious Mongolian Beef

  • 1 1/4 lbs flank steak thinly sliced
  • 1/4 cup + 2 teaspoons cornstarch divided use
  • 3 tablespoons vegetable oil
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon toasted sesame oil
  • 1/2 cup low sodium soy sauce
  • 1/3 cup water
  • 1/2 cup dark brown sugar
  • 1/2 cup green onions cut into 1 inch pieces
  • salt and pepper to taste
  1. Place the flank steak and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.
  2. Heat the vegetable oil in a large pan over high heat.
  3. Add the meat in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!). Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
  4. Remove the meat from the pan and place on a plate lined with paper towels.
  5. Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.
  6. Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.
  7. Add the meat and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.

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