Ingredients
Beef
- 1 pound flank steak, thinly sliced across the grain on a diagonal
- ¼ cup cornstarch
- 1 cup vegetable oil (for frying)
- 2 teaspoons vegetable oil
Sauce
- 1 teaspoon minced fresh ginger
- 1 tablespoon minced garlic
- ½ cup soy sauce
- ½ cup water
- ½ cup dark brown sugar
Garnish and Serving
- 2 green onions (green parts only, sliced on the diagonal into 2-inch pieces)
- 4 cups cooked white rice
Instructions
- Prepare the beef: Place cornstarch on a shallow plate. Dip flank steak slices in the cornstarch, coating both sides thoroughly. Set aside the coated steak pieces for 10 minutes to allow the coating to adhere.
- Make the sauce base: In a saucepan, heat 2 teaspoons of vegetable oil over medium-low heat. Add minced ginger and garlic and cook for about 10 seconds until fragrant, being careful not to burn.
- Cook the sauce: Stir in soy sauce and water, then whisk in brown sugar. Increase heat to medium and cook the mixture, stirring continuously until the brown sugar dissolves and the sauce thickens, approximately 10 minutes. Remove from heat and set aside.
- Fry the beef: Heat 1 cup of vegetable oil in a large skillet over medium heat until hot. Add the coated steak slices in batches, cooking each side for 2 to 3 minutes or until the beef is cooked through and golden brown. Flip carefully to cook evenly.
- Drain excess oil: Use tongs to remove the cooked steak pieces from the oil and place them on paper towels to drain off excess oil. Discard the used frying oil once all steak pieces are cooked.
- Combine beef and sauce: Return the saucepan (used for the sauce) to medium heat. Add the fried steak pieces back to the pan and cook for 1 minute to reheat. Stir in the prepared sauce gently and continue cooking with stirring for another minute to coat the beef well. Add the green onion slices and cook for 1 to 2 minutes until heated through and the flavors meld.
- Serve: Remove from heat and serve the Mongolian beef hot, spooned over 4 cups of cooked white rice for a satisfying meal.
Notes
- For best results, slice the flank steak thinly against the grain to keep the meat tender.
- Maintain medium heat while cooking the sauce to prevent it from burning or thickening too quickly.
- Drain the fried beef well to keep the dish from becoming greasy.
- Adjust the brown sugar amount to balance sweetness if preferred.
- Use fresh ginger and garlic for the most vibrant flavor.
- This recipe can be served with steamed or fried rice depending on preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
