Mongolian Beef that’s easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.
Mongolian Beef is a formula that I’ve been cooking for customers for a long time for various reasons. One, individuals love whatever preferences like Chinese takeout. Two, the sweet kind of the dim earthy colored sugar blended in with the pungent soy sauce and the solid ginger and garlic is unbelievably compelling and three you will appreciate it over a heap of steamed rice, which on the off chance that you are in any way similar to me is your cheerful spot.
This Mongolian Beef is exceptionally tasty and requires only 30 minutes to make beginning to end including all the cutting of the meat! It additionally utilizes fundamental wash room fixings so don’t stress I am not sending you to the store today for clam sauce or hoisin sauce. Everything in this formula is accessible in each supermarket.
In the event that you feel awkward with cutting the steak daintily enough and have an hour or so notice, place the steak in the cooler for 60 minutes. This will freeze it barely enough that cutting it will be pretty much as simple as cutting a vegetable. The meat will solidify enough that you can cut it significantly more slender on the off chance that you’d like.
One more note since I realize I will get this inquiry in the remarks underneath. Indeed, you can utilize light earthy colored sugar instead of dim earthy colored, and yes you will see the taste distinction. The option of molasses to the dull earthy colored sugar adds to the profundity of flavor in this dish.So if conceivable kindly utilize dim earthy colored sugar. On the off chance that you are when there’s no other option and you just have light earthy colored don’t stress you will in any case have a scrumptious feast. Simply guarantee me the following time you make it you will utilize dull earthy colored sugar, the flavor distinction is perceptible.
Mongolian Beef that’s easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.
Ingredients
- 1 pound flank steak
- 1/4 cup cornstarch
- 1/4 cup canola oil
- 2 teaspoons fresh ginger , minced
- 1 tablespoon garlic , minced
- 1/3 cup lite soy sauce , low sodium
- 1/3 cup water
- 1/2 cup dark brown sugar
- 4 stalks scallions , green parts only, cut into 2 inch pieces.
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
- Slice the flank steak against the grain (the grain is the length of the steak) the long way 1/4 inch think pieces and add it to a ziploc bag with the cornstarch.
- Press the steak around in the bag making sure each piece is fully coated with cornstarch and leave it to sit.
- Add the canola oil to a large frying pan and heat on medium high heat.
- Add the steak, shaking off any excess corn starch, to the pan in a single layer and cook on each side for 1 minute.
- If you need to cook the steak in batches because your pan isn’t big enough do that rather than crowding the pan, you want to get a good sear on the steak and if you crowd the pan your steak with steam instead of sear.
- When the steak is done cooking remove it from the pan.
- Add the ginger and garlic to the pan and sauté for 10-15 seconds.
- Add the soy sauce, water and dark brown sugar to the pan and let it come to a boil.
- Add the steak back in and let the sauce thicken for 20-30 seconds.
- The cornstarch we used on the steak should thicken the sauce, if you find it isn’t thickening enough add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.
- Add the green onions, stir to combine everything, and cook for a final 20-30 seconds.
- Serve immediately.
