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Mongolian Beef

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author April Boller Wright

Ingredients

  • 1 pound flank steak thinly slices across grain
  • 1/4 cup cornstarch
  • 1/2 cup vegetable oil
  • 3 green onions thinly sliced
  • Salt for taste
  • pepper for taste
  • cayenne pepper optional
  • chili powder (optional
  • For the sauce
  • 1/2 cup soy sauce light soy sauce
  • 1 cup of dark and light brown sugar combined
  • 1 tbs sriracha sauce
  • 1 cup water
  • 2 tsp vegetable oil
  • 1 tbs Rice Vinegar
  • 2 tbs minced garlic
  • 2 tsp grated fresh ginger

Instructions

  • In a medium bowl add the first 5 ingredients for the sauce in a medium saucepan. Cook on medium until a bit thickened for 10 minutes. Set aside.
  • In a large Ziploc bag combine the cornstarch and flank steak.
  • Add 2 tsp of oil to a medium saucepan. Cook on medium low. Add ginger and minced garlic. Cook until fragrant about 2 minutes. Set to side.
  • Add half of the oil in a large sauce pan and half of the steak and fry until brown about 2 minutes. Place steak on a paper towel. Set to side.
  • Do the same step above for the rest of the steak.
  • Add the beef back to the pan and then add the sauce, ginger and minced garlic.
  • Cook on medium heat until sauce thickens, about 4 minutes.
  • Add green onions on top and serve immediately over rice.

Nutrition

Serving: 7g