Mongolian Beef

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 4 Servings

This Mongolian Beef is my new definition of perfection! It is so good that you would want to eat it pretty much all the time! Ready in just 30 minutes, this recipe is surely a must-try!

Ingredients:

1 tsp freshly grated ginger

4 cloves garlic, minced

1 lb. flank steak, sliced very thinly, across the grain

⅓ c cornstarch

A bunch of green onion, chopped

½ c low-sodium soy sauce

2 teaspoons cornstarch + 2 teaspoons water mixed to make a “slurry”

½ c light brown sugar, packed

¼ c water

hot cooked rice for serving

2-4 tbsp oil (vegetable or canola oil)

Directions:

Cut the flank steak into ¼-inch-thick pieces.

Place the steak slices onto a large baking sheet, then sprinkle about ⅓ cup of cornstarch over. Toss them until well-coated.

Place a large pan on the stove and turn the heat to medium-high.

Add about 1 tbsp of oil and allow it to become hot.

Add the beef slices into the pan, then sear each side for half a minute until they turn brown. Transfer them onto a clean plate.

In the same empty pan, add oil and allow it to become hot again.

In a mixing bowl, add water, slurry, soy sauce, and brown sugar. Stir everything until well blended.

Add garlic and ginger into the same pan, then sauté them for a few seconds just until aromatic.

Pour the slurry mixture into the pan, then scrape the bottom to get the browned bits. Stir everything until well blended.

Simmer for 2 minutes or less just until it becomes thick.

Put the beef slices back into the pan, then toss until well coated with the delicious sauce. Simmer for 2 more minutes.

Remove from the heat.

Sprinkle green onions over the dish to garnish.

Serve over rice. Enjoy!

Notes:

Make sure to sear the meat in batches to prevent overcrowding.

Place any leftovers in an airtight container, then place them in the fridge. They can last up to 3 to 4 days or 3 to 4 months in the freezer. Reheat for a few minutes before serving again.

Nutrition Facts: