Mongolian Beef Recipe

Ingredients

• ⅓ cup soy sauce ((80ml))
• ⅓ cup water ((80ml))
• ⅓ cup light brown sugar ((73g))
• 1 ½ tablespoons minced ginger
• 6 garlic cloves (minced)
• 1 pound flank steak (thinly sliced against the grain (450g))
• ⅓ cup cornstarch ((37g))
• 3 tablespoons vegetable oil
• 10 dried red chilies ((or ½ teaspoon crushed red pepper flakes), optional)
• 5 green onions (sliced into 1-inch pieces (2¾oucnes/80g))

Steps

1. 1

   In a medium bowl, whisk together the soy sauce, water, brown sugar, ginger, and garlic. Set aside.

2. 2

   In a large bowl, toss the steak with the cornstarch until well coated.

3. 3

   In a large skillet or wok, heat the oil over medium-high heat. Shake the beef strips to remove excess cornstarch, and then add the beef to the skillet. Cook, stirring occasionally, until the beef is browned and mostly cooked through, 3 to 4 minutes. Transfer the beef to a large bowl.

4. 4

   With the skillet still over medium-high heat, add the sauce to the skillet and cook, stirring occasionally, scraping any browned bits from the bottom of the skillet with a spoon, until the sauce is thickened, about 3 minutes. Stir in the beef, red chilies (if using), and green onions.

5. 5

   Cook, stirring often, until the beef is well coated and the green onions are softened, about 1 minute. Serve immediately over rice.