Mongolian Beef Recipe

Name: Mongolian Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons Vegetable Oil, Plus 1 Cup For Frying The Beef; 1/2 teaspoons Minced Ginger; 1 Tablespoon Garlic, Minced; 1/2 cups Soy Sauce; 1/2 cups Water; 3/4 cups Dark Brown Sugar; 1 pound Flank Steak; 1/4 cups Cornstarch; 2 bunches Green Onions, Chopped; Prepared Rice, For Serving

Servings: persons

2 teaspoons Vegetable Oil, Plus 1 Cup For Frying The Beef
1/2 teaspoons Minced Ginger
1 Tablespoon Garlic, Minced
1/2 cups Soy Sauce
1/2 cups Water
3/4 cups Dark Brown Sugar
1 pound Flank Steak
1/4 cups Cornstarch
2 bunches Green Onions, Chopped
Prepared Rice, For Serving

1
Make sauce by heating the 2 teaspoons vegetable oil in a medium saucepan over low/medium heat.
2
Add ginger and garlic to the pan and quickly add the soy sauce and water before garlic scorches.
3
Dissolve brown sugar in the sauce, raise heat and boil the sauce for 2 to 3 minutes or until it thickens.
4
Remove from heat.
5
Slice flank steak against the grain into 1/4 thick bite-sized slices.
6
Dip the steak pieces into the cornstarch to apply a thin dusting to both sides of each piece of beef.
7
Let the beef sit for 10 minutes so the cornstarch sticks.
8
Heat 1 cup oil over medium heat until hot but not smoking.
9
Add beef and saute for 2 minutes or until the beef just begins to darken on the edges.
10
Remove steak and pour oil out of the wok or skillet.
11
Put the pan back over the heat and add the meat back into the pan, simmering for a minute.
12
Add sauce and cook while stirring.
13
Add all the green onions.
14
Cook for one more minute and remove to a serving plate.
15
Serve over rice.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons Vegetable Oil, Plus 1 Cup For Frying The Beef, 1/2 teaspoons Minced Ginger, 1 Tablespoon Garlic, Minced, 1/2 cups Soy Sauce, and more.

Yes, Mongolian Beef falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mongolian Beef

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