Mongolian Beef is one of my family’s favorite recipes that makes its way into our dinner roatation on a regular basis. This recipe starts by frying thin slices of flank steak to perfection and then coating them in perfectly sweet and savory sauce along with a generous amount of flavorful green onions. I find that most recipes opt for just a few green onions mixed into the stir fry, but I personally like to go big when it comes to the green onions by adding at least one full bunch. This recipe is great just about any time of year, but I especially love to make this when I visit my local farmers market and see that they have fresh spring onions in stock. No matter where you get your onions, this recipe is certainly a keeper for your dinner rotations. Enjoy!
Mongolian Beef
Ingredients
Steak
Sauce
Vegetables
Instructions
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If serving over rice, have your rice started before you begin this recipe.Â
Start by prepping your vegetables. Separate your green onions by the white and green parts. Cut the separate parts into 2 inch segments. For the white parts, slice them in half lengthwise.Â
Peel and mince your ginger and garlic. Set aside.Â
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Combine all of your sauce ingredients. Mix well and set aside.Â
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Time to prep your beef. Thinly slice your steak against the grain into 1/4 inch slices. Â
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Flank steak usually comes on the wider side, if your steak is wide like the image here, divide it into a few sections and then slice thinly across the grain.
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Coat your beef well in the cornstarch, salt and pepper by either mixing it well in a bowl or placing it in a plastic bag shaking to coat. Â
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Preheat a skillet with 2 teaspoons of vegetable oil. Working in batches, fry your slices of beef about 2 minutes per side or until crispy on both sides. Set aside and repeat until all of your beef has been fried.Â
Do not over crowd the pan, doing so will steam your beef instead of getting a good sear. Working in batches may take a little longer, but it is well worth the wait.
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Once your beef has been cooked, add another teaspoon of oil to your skillet and fry your ginger and garlic until fragrant, about 20 seconds. Give your sauce a good mix and add it to your skillet along with your ginger and garlic. Return your beef to the pan along with your green onions. Allow everything to come to a simmer allowing the sauce to thicken up. Once your onions are wilted and your sauce is thickened, serve immediately. Â
The cornstarch from the beef will automatically thicken your sauce. Usually this is plenty to get a good sauce, however if you prefer a thicker consistency you can make a slurry using 1 teaspoon of cornstarch with a splash of water. Add a little at a time until you have reached your desired thickness.
Note
Shout out to http://Burly Boards Woodworking for their gorgeous and functional cutting boards!
