Mongolian Beef Part 2 Recipe

Name: Mongolian Beef Part 2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons oil; ½ teaspoon ginger, minced; 1 tablespoon garlic, chopped; ½ cup soy sauce; ½ cup water; ¾ cup dark brown sugar; 1 cup vegetable oil; 1 lb flank steak; ¼ cup cornstarch; 1 cup green onion, chopped

Servings: persons

2 teaspoons oil
½ teaspoon ginger, minced
1 tablespoon garlic, chopped
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
1 cup vegetable oil
1 lb flank steak
¼ cup cornstarch
1 cup green onion, chopped

1
Heat 2 teaspoons of vegetable oil in a saucepan over medium/low heat.
2
Add ginger, garlic, soy sauce and water.
3
Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens.
4
Remove from the heat.
5
Slice the flank steak into bite size pieces.
6
Dip the steak into the cornstarch to cover.
7
Let the beef sit for about 10 minutes.
8
Heat up one cup of oil in a wok or skillet.
9
Add the beef to the oil and saute until brown.
10
Stir the meat around a little so that it cooks evenly.
11
After a couple minutes, remove steak and drain on paper towels.
12
Dab oil off meat with a paper towel and add to saucepan with the sauce in it.
13
Put the pan back on the stove over medium/low heat.
14
Add chopped green onions and let sauce simmer until warm.

1093

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.

How did you like this recipe?

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 oil, ½ teaspoon ginger, minced, 1 tablespoon garlic, chopped, ½ cup soy sauce, and more.

Yes, Mongolian Beef Part 2 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 Part 2

How did you like this recipe?

Frequently Asked Questions