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Receta Mongolian Beef
by Kyra Martin

Mongolian Beef

This was pretty good. Sweet, little tangy, delicious. I'm not sure if I made it again if I would do the cornstarch, or I would let it sit for a lot longer.

Calificación: 3.5/5
Avg. 3.5/5 1 voto
  China Chinese
  Raciónes: 1

Ingredientes

  • Veggie Oil (I added a splash of sesame oil too since I had it on hand)
  • around a 1/2 tsp fresh grated ginger (cut by about half if you use dry)
  • 1 T minced garlic
  • 1/2 c low sodium soy sauce
  • 1/2 c water
  • about 1/2 c brown sugar (I ran out while making this so if you like it sweeter you can had more! haha)
  • flank steak - around a pound-ish
  • cornstarch

Direcciones

  1. Cut the flank steak into even strips and coat in cornstarch shaking off the excess. Let it sit at least 10 minutes or skip this step altogether.
  2. Quickly sauté garlic and ginger in a splash of oil in a skillet.
  3. Once you can smell it add soy sauce, water and brown sugar.
  4. Simmer for about 5 minutes and remove to a bowl.
  5. Cook the steak until it's almost cooked through, about 2 or 3 minutes a side depending on thickness.
  6. Add back in the sauce and bring the whole thing to a boil.
  7. Cook until the steak is cooked through and the sauce has thickened slightly.