One of my favorite places to eat is a Chinese restaurant, and be rest assured that Mongolian beef must be on my plate. I love Mongolian beef, so I decided to make it at home since I believe making your own food at home is better you can control whatever you want o to add to the food.
This Mongolian beef is sweet, crispy, and absolutely delicious! The ingredients are very minimal and are mostly what you would have in your pantry. You can adjust the sweetness to the Mongolian beef to your preference. If you want more sauce please feel free to double the sauce.
Mongolian beef requires a good beef type like flank steak but not limited to that, you can use rib-eye, or sirloin or any good beef you can lay your hands on. I have other simple Chinese recipes or stir fry posted on the blog which will be linked below, feel free to check and search for more.
You might want to try;
- 1 Pound Flank steak (or sirloin, rib eye or any good steak)
- ¼ Cup Low sodium soy sauce
- ¼ Cup Brown sugar
- 1/8 Cup Oil
- 2 Teaspoon Fresh ginger (minced)
- 3 Clove garlic (minced)
- 3-4 Green onion (chopped)
- 1 Teaspoon red pepper flake (optional)
- Salt and pepper
Clean the steak and thinly cut against the grain. Tip: place in a freezer for a few minutes this helps with the slicing. Coat with cornstarch and set aside.
In a bowl, whisk the remaining ingredients except for oil and set aside.
Heat the oil in a skillet and add the beef in a single layer (make sure you shake off the excess cornstarch), cook on both sides for about 2 minutes (both sides). Remove and set aside.
Add the sauce to the same and bring to a boil and allow to thicken a little bit and use a wooden spoon to scrape the bottom of the skillet. Add the cooked steak and combine to allow the sauce to coat the beef. In case the sauce is not thickened to your preference make a slurry (cornstarch and water) and add a small amount of the slurry to the skillet. Allow everything to warm up and well coated.
Serve and garnish with green onion. You can double the sauce if you desire.
Enjoy with rice or as is.
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