Mongolian Beef
User Reviews
4.9
Mongolian Beef
Description
The recipe starts by slicing flank steak thinly against the grain and thoroughly coating the strips with cornstarch, which crisps upon frying and thickens the sauce later. The beef is cooked in a hot pan with oil in batches to avoid overcrowding, ensuring a seared crust without steaming. After removing cooked beef, fresh minced ginger and garlic are briefly sautéed to release fragrance.
A sauce is prepared directly in the pan by boiling soy sauce, water, and dark brown sugar. The steak is returned to the pan to coat with this sweet-savory liquid, which thickens quickly due to the cornstarch residue on the beef. Finally, chopped green parts of scallions are added for a mild oniony brightness. The dish serves as a rich and balanced main course when paired with steamed rice or vegetables.
Ingredients
- 1 pound flank steak
- 1/4 cup cornstarch
- 1/4 cup canola oil
- 2 teaspoons ginger minced, fresh
- 1 tablespoon garlic , minced
- 1/3 cup soy sauce low sodium, lite
- 1/3 cup water
- 1/2 cup dark brown sugar
- 4 talks scallions , green parts only, cut into 2 inch pieces
Instructions
- Slice the flank steak against the grain (the grain is the length of the steak) the long way in 1/4 inch thick pieces and add it to a ziploc bag with the cornstarch.
- Press the steak around in the bag making sure each piece is fully coated with cornstarch and leave it to sit.
- Add the canola oil to a large frying pan and heat on medium high heat.
- Add the steak, shaking off any excess corn starch, to the pan in a single layer and cook on each side for 1 minute.
- If you need to cook the steak in batches because your pan isn't big enough do that rather than crowding the pan, you want to get a good sear on the steak, and if you crowd the pan, your steak with steam instead of sear.
- When the steak is done cooking 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 pan and let it come to a boil.
- Add the steak back in and let the sauce thicken for 20-30 seconds.
- The cornstarch we used on the steak should thicken the sauce, if you find it isn't thickening enough add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.
- Add the green onions, stir to combine everything, and cook for a final 20-30 seconds.
- Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 37g | 12% |
| Protein | 27g | 54% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 1152mg | 48% |
| Potassium | 510mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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