Mongolian Beef

Name: Mongolian Beef
Ingredients: 2 Tablespoons Vegetable Oil; 1 pound Flank Steak, Cut Into Thin Strips; Cornstarch For Coating; 2 teaspoons Fresh Ginger, Minced; 1 Tablespoon Garlic, Minced; 1 Tablespoon Hoisin Sauce; 1 teaspoon Sesame Oil; 1/4 teaspoons Freshly Ground Black Pepper; 1/2 cups Soy Sauce; 1/2 cups Water; 2 teaspoons Cornstarch; 1/2 cups Brown Sugar; 2 bunches Green Onions, Cut Into 2-inch Pieces

13 ingredients

13 steps

Ingredients

2 Tablespoons Vegetable Oil
1 pound Flank Steak, Cut Into Thin Strips
Cornstarch For Coating
2 teaspoons Fresh Ginger, Minced
1 Tablespoon Garlic, Minced
1 Tablespoon Hoisin Sauce
1 teaspoon Sesame Oil
1/4 teaspoons Freshly Ground Black Pepper
1/2 cups Soy Sauce
1/2 cups Water
2 teaspoons Cornstarch
1/2 cups Brown Sugar
2 bunches Green Onions, Cut Into 2-inch Pieces

Directions

1

Add some oil to a hot wok or heavy skillet.
2

Lightly coat the beef strips in cornstarch and shake to remove excess.
3

Add beef into the hot oil.
4

Stir-fry beef until caramelized on both sides.
5

Remove the meat from the wok and set aside.
6

Discard all but 2 teaspoons of the grease.
7

For the sauce: Add the ginger and garlic to the wok and stir-fry for about 30 seconds.
8

Add remaining sauce ingredients, except for the green onions.
9

Let the sauce simmer for 2 minutes, until sauce begins to thicken.
10

Return beef to the sauce and stir to coat.
11

Add the green onions and stir again to coat.
12

Simmer for 1 minute or just a bit longer until sauce thickens.
13

Serve immediately with steamed rice and/or crispy fried cellophane or rice noodles.