Recipes

Mongolian Beef Recipe

C.J. and I love getting take out, but it can get expensive and the quality isn’t always consistent. This recipe is delicious. I served it with steamed rice.

Not only is it better than take out, but it is not as expensive and is probably better for you as well.

IMG_6066

Ingredients

    • 1 pound flank steak, thinly sliced across the grain
    • 1/4 cup cornstarch
    • 1 cup vegetable oil
    • 2 green onions, thinly sliced
Sauce 
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar, packed
  • 3 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons vegetable oil

Instructions

  1. In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, 2 teaspoons vegetable oil and 1/2 cup water. Heat soy sauce mixture in a medium saucepan until slightly thickened, about 5-10 minutes; set aside.
  2. In a large bowl, combine flank steak and cornstarch.
  3. Heat 1 cup vegetable oil in a large saucepan. Add beef and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
  4. Add beef and soy sauce mixture to the saucepan over medium heat and cook until sauce thickens, about 2-3 minutes. Stir in green onions.
  5. Serve immediately.

Enjoy!

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