Mongolian Beef

Tender morsels of beef steak in a sweet and salty sauce makes for a satisfying meal. I’ve had this recipe for some time, and finally had a chance to try it and to make some adjustments. You could make this with just about any cut of steak; the original recipe calls for flank steak, I used flatiron steaks and I think a beef shoulder tender would also work really well for this. All of these are less expensive cuts than the more popular strip and rib-eye steaks, but because of the cooking method those more expensive cuts aren’t needed!

Mongolian Beef

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings 4

Ingredients

  

• Peanut oil
• 6 scallions or green onions whites sliced thin and greens sliced 1 inch
• 2 teaspoon minced fresh ginger
• 2-4 cloves minced garlic
• 1 cup soy sauce
• 1 cup water
• 1 cup dark brown sugar
• Sesame seed oil
• 1.5-2 # beef steak sliced against the grain into ¼ inch pieces
• ½ cup cornstarch
• 4 servings cooked rice

Instructions

 

• Prep all of your ingredients.
• Heat 1 Tbsp peanut oil in a small sauce-pot over medium-low heat. Add the onion whites and saute until just starting to turn brown.
• Add the ginger and garlic and sauté until soft and fragrant, about 2 minutes.
• Add the soy sauce and water, stirring to combine.
• Stir in the brown sugar along with a few shakes of sesame oil and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.
• Place the cut-up steak into a large bowl and sprinkle with kosher salt and cracked pepper. Toss the steak and then add a little more salt and pepper.
• Next add the cornstarch and toss to thoroughly cover the pieces of meat. Allow the steak to sit for 10 minutes to set the corn starch.
• Place a large sauté pan or wok over medium-high heat and add 1/2 cup peanut oil. Once the oil is hot (but not smoking), add the beef to the pan in 1 cup increments and sauté for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the steak from the pan with a slotted spoon and transfer it onto a bowl.
• When the meat is all browned, place the sauté pan or wok back over medium heat. Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak and cook at a boil, stirring constantly for 2 minutes.
• Transfer the steak and sauce to a bowl.
• Serve over rice and garnish with the onion greens and sesame seeds.

Notes

Flat Iron Steak sliced up ready for cooking