30-Minute Mongolian Beef

Name: 30-Minute Mongolian Beef
Ingredients: 1 pound Flank Steak, Sliced Against The Grain And Cut Into 1/4 Inch Cubes; 2 Tablespoons Cornstarch; 1/2 Tablespoons Sesame Oil; 1/2 Tablespoons Canola Oil Or Vegetable Oil, Plus More For Frying Beef; 3 cloves Garlic, Minced; 1 teaspoon Ginger, Minced; 1/2 cups Low Sodium Soy Sauce; 1/2 cups Water; 3/4 cups Light Or Dark Brown Sugar; Sliced Green Onions, For Garnish, Optional

10 ingredients

15 steps

Ingredients

1 pound Flank Steak, Sliced Against The Grain And Cut Into 1/4 Inch Cubes
2 Tablespoons Cornstarch
1/2 Tablespoons Sesame Oil
1/2 Tablespoons Canola Oil Or Vegetable Oil, Plus More For Frying Beef
3 cloves Garlic, Minced
1 teaspoon Ginger, Minced
1/2 cups Low Sodium Soy Sauce
1/2 cups Water
3/4 cups Light Or Dark Brown Sugar
Sliced Green Onions, For Garnish, Optional

Directions

1

Toss beef in cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.
2

Heat sesame oil and canola or vegetable oil in a large skillet.
3

Add garlic and ginger and cook for 12 minutes.
4

Stir in soy sauce, water and brown sugar.
5

Bring to a simmer and cook for 23 minutes.
6

Set aside.
7

Meanwhile add enough oil to a large wok or pan with high sides to fry the beef.
8

(I used about 1 cup.)
9

Heat oil until hot but not scorching.
10

Add beef, making sure not to overcrowd the pan (I did this in a couple of batches).
11

Brown beef on both sides, 12 minutes on each side.
12

Remove from the oil with a slotted spoon and place on paper towels.
13

Place beef in the sauce and toss to coat.
14

Bring sauce back to a simmer and cook until thickened, 23 minutes.
15

Serve immediately garnished with green onions if desired.