This Mongolian beef recipe features crispy slices of flank steak with a sweet soy-based sauce and green onions for a restaurant-quality dish at home!
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
391 Calories
Recipe Instructions
Step 1
Heat 2 teaspoons of vegetable oil in a saucepan over medium heat. Add garlic and ginger; cook and stir until fragrant, about 30 seconds. Stir in brown sugar, soy sauce, and water. Increase heat to medium-high; stir until sauce boils and slightly thickens, about 4 minutes. Remove sauce from the heat and set aside.
Step 2
Place beef into a large bowl; add cornstarch and mix until beef is thoroughly coated. Set aside until most of the cornstarch has been absorbed, about 10 minutes.
Step 3
Heat vegetable oil in a deep skillet to 375 degrees F (190 degrees C).
Step 4
Shake excess cornstarch from beef slices and drop into hot oil, a few at a time, stirring briefly and frying until edges become crisp, about 2 minutes. Remove beef with a large slotted spoon; drain on paper towels.
Step 5
Remove excess oil from the skillet, then heat the skillet over medium heat; add beef slices and stir in prepared sauce. Add green onions and bring to a boil; cook until the onions have just softened and are bright green, about 1 to 2 minutes.
Ingredients
¼ cup cornstarch
½ cup water
2 teaspoons vegetable oil
1 cup vegetable oil for frying
½ cup soy sauce
½ teaspoon grated fresh ginger root
1 tablespoon finely chopped garlic
⅔ cup dark brown sugar
1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
