Mongolian Beef
 
 
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Ingredients
  • 4 teaspoons vegetable oil
  • 1 teaspoon ginger, minced
  • 2 tablespoon garlic, chopped
  • 1 ¼ cup low sodium soy sauce (divided into 1 Cup and ¼ Cup)
  • 1 cup water
  • 3 large green onions, sliced into one-inch lengths
  • 1 ½ cup dark brown sugar
  • Vegetable oil, for frying (about 1 cup or so)
  • 1 pound flank steak
  • ¼ cup cornstarch
  • 2 Tablespoons Hoisin sauce
Instructions
  1. For the Sauce: Heat 4 teaspoons of vegetable oil in a medium saucepan over medium-low heat. Do not let the oil too hot.
  2. Add the ginger and garlic to the pan and quickly add 1 cup of the soy sauce and 1 cup of water before the garlic scorches. Toss in the sliced green onions and give a quick mix.
  3. Dissolve the brown sugar in the sauce, raise the heat to medium and boil the sauce for 2-3 minutes until the sauce starts to thicken. Remove from heat and set aside.
  4. For the Meat: Slice the flank steak against the grain into ¼ inch thick strips and then cut those into 2-inch long pieces. You can tilt the blade of your knife at a forty-five-degree angle to the top of the steak so that you get wider cuts if desired.
  5. In a large glass bowl, combine the additional ¼ cup low sodium soy sauce, 2 tablespoons Hoisin Sauce with the ¼ cup cornstarch and mix together. Add the beef and mix until coated. Let this marinate at room temperature for about 15 minutes. This makes the meat more tender and juicy. It gets all pasty and icky looking but trust me, it's good!
  6. As the beef sits, heat up one cup of oil in a large skillet or wok, making sure the beef will be mostly covered with oil. Heat the oil over medium heat until it’s hot, but not smoking.
  7. Add the beef to the oil and sauté until the beef just begins to darken on the edges, about 2-3 minutes. Stir the meat around a little so that it cooks evenly. No need to cook through because you will heat it back up later.
  8. Remove meat with a large slotted spoon and place onto paper towels, then pour the oil out of the skillet or wok.
  9. Put the pan back over the heat, dump the meat back into it and cook for one minute.
  10. Add the sauce, cook for another 5 minutes while stirring.
  11. Remove the beef and onions with a slotted spoon to a serving plate, leaving the sauce in the pan.
  12. Serve over rice and then pour a little left over sauce on the top if desired.
Recipe by Sarah 'n Spice at https://sarahnspice.com/mongolian-beef/