Mongolian Beef

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Servings: 2
READY IN
30mins
Ingredients
  • 2 teaspoons vegetable oil
  • 1⁄2 teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • 1⁄2 cup soy sauce
  • 1⁄2 cup water
  • 3⁄4 cup dark brown sugar
  • vegetable oil, for frying (about 1 cup)
  • 1 lb flank steak
  • 1⁄4 cup cornstarch
  • 2 large green onions, sliced on the diagonal into one-inch lengths
Directions
  • Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  • Don't get the oil too hot.
  • Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  • Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  • Remove it from the heat.
  • Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
  • Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  • Let the beef sit for about 10 minutes so that the cornstarch sticks.
  • As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  • Heat the oil over medium heat until it's nice and hot, but not smoking.
  • Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
  • You don't need a thorough cooking here since the beef is going to go back on the heat later.
  • Stir the meat around a little so that it cooks evenly.
  • After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  • Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  • Add the sauce, cook for one minute while stirring, then add all the green onions.
  • Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  • Leave the excess sauce behind in the pan.
 

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