Mongolian Beef is ready in 30 minutes, and it is a mix of crispiness, sweet flavor and spicy ginger & garlic. Combination of sweet dark brown sugar and salty soy sauce gives this dish a really distinct and exotic taste. I like serving it with rice or mashed potatoes.
- 1 pound flank steak
- one fourth cup cornstarch
- 1/4 cup canola oil oil
- 2 teaspoons fresh ginger minced
- 1 tablespoon garlic minced
- one third 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
- 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.
- Pour in 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.
- Next 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.
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