Mongolian Beef
Easy
Mongolian beef has a tender and crazy beef with a crispy rim that is wrapped in
the most amazing sauce.
Ingredients
- 1/4 cup canola oil
- 1/3 cup water
- 1 pound flank steak
- 1/2 cup dark brown sugar
- 1 tablespoon garlic , minced
- 1/3 cup lite soy sauce , low sodium
- 2 teaspoons fresh ginger , minced
- 1/4 cup cornstarch
- 4 stalks scallions , green parts only, cut into 2 inch pieces
Instructions
First, Cut
the flank steak against the grain (the grain is the length of the steak) along
the way into 1/4 inch reflex pieces and add it to a ziploc bag with cornstarch.
Then, Press
the steak into the bag making sure each piece is completely covered with
cornstarch and let it sit.
Add canola
oil in a large skillet and heat over medium-high heat.
Add the
steak by removing excess cornstarch in the pan and cook on each side for 1
minute.
If you have
to cook the steak several times because your pan is not big enough, you want
the steak to be full-bodied and that if you fill the steak pan with steam
rather than grab it.
When the
steak is cooked, 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 saucepan and let it boil.
Add the
steak in and let the sauce thicken for 20-30 seconds.
The corn
starch we used on the steak should thicken the sauce. If you find it too thick,
add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to
dissolve the cornstarch and add it to the pan.
Add green
onions, mix and cook for 20 to 30 seconds.
Happy
Cooking Time.
