Thin slices of beef coated in a mixture of brown sugar and soy sauce. How can you go wrong with those ingredients? You can’t!
This Mongolian Beef Recipe is for anyone that wants a quick Chinese dinner, without waiting for the delivery guy or going to a restaurant.
This recipe is perfect for us since Matt isn’t a big fan of going to most Chinese restaurants, but he does like Chinese food when we make it at home. This is important since sometimes I’ve craving Chinese food like Mongolian Beef or Sweet and Sour Chicken.
Another reason we love this Mongolian Beef Recipe is because it’s great with either Flank Steak or Skirt Steak.
What’s the difference in these cuts of beef? Both Flank Steak and Skirt Steak are from hard-working muscles on the cow, which means they’re a little tougher. They both have great beefy flavors, and they both do extremely well with marinades (like the sauce for Mongolian Beef). If you get beef from us, these cuts are actually long strips of beef, and they’re rolled up in the packaging, sort of like you would roll a tortilla shell.
Here’s how we make our Mongolian Beef Recipe:
Here’s the printable recipe:
Mongolian Beef Recipe
Ingredients
- 1 1/2 pounds Flank Steak or Skirt Steak sliced against the grain, 1/4-inch thick pieces
- 2 teaspoons vegetable oil
- 1/2 teaspoon grated fresh ginger root
- 1 tablespoon finely chopped garlic
- 1/2 cup soy sauce
- 1/2 cup water
- 2/3 cup dark brown sugar
- 1 cup vegetable oil
- 1/2 cup corn starch
- 2-3 green onions chopped
Instructions
- Slice Flank Steak or Skirt steak into 1/4-inch thick pieces. Slice against the grain.
- Place cornstarch in a bowl, and add the sliced beef. Coat completely with the cornstarch. Set aside.
- Heat 2 teaspoons vegetable oil over medium heat, add garlic, ginger, soy sauce, water and brown sugar.
- Raise heat to medium high and continuously stir until the sugar has completely dissolved and sauce comes to a boil and begins to thicken. Remove sauce from heat and set aside.
- Heat the one cup vegetable oil in a deep skillet
- Add the cornstarch-covered-beef to the oil a few slices at a time.Let the beef darken slightly and the edges will brown (about 2-3 minutes).
- Remove the beef from the oil and place it on paper towels.
- Pour out the oil from the skillet, place the heat back on the stove on medium heat, and add meat, green onions and sauce.
- Stir constantly and cook for another 2-3 minutes until the onions turn bright green.
- Remove the beef and onions from the skillet with a slotted spoon, and serve over rice. You can add a few more green onions for garnish if you'd like.