Better than take out!! This Mongolian Beef takes just about 30 minutes and is made with mostly pantry staples. Tender slices of beef are coated with with a sweet soy ginger garlic sauce. I added tiny florets of broccoli and served on a bed of white rice.
- Mongolian Beef
- 2 New York Strip Steaks, thinly sliced (about 1 1/2 pounds)
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- ⅓ cup low sodium soy sauce
- ⅓ cup water
- ½ cup dark brown sugar
- 2 green onions sliced into 1 inch pieces
- 1 teaspoon toasted sesame seeds optional
- salt and pepper to taste
- steamed rice for serving
- Season sliced steak with salt and pepper. Toss steak in cornstarch until fully and evenly coated. Set
- Place a large skillet over medium-high heat and add 1 tablespoons oil. Add garlic and ginger and saute for 1 minutes. Add soy sauce, water and sugar and bring to a boil until sugar dissolves, about 2 minutes.
- Pour sauce into a liquid measuring cup and set aside.
- Place skillet back over heat and add remaining oil. Add steak and sear until evenly browned on both sides, 1 to 2 minutes per
- Pour sauce back into skillet and toss together with meat. Allow sauce to thicken, 1 to 2 minutes.
- Toss in green onion and continue to cook for 1 more minute until sauce is thick enough to coat the back of a wooden spoon.
- Pour Mongolian beef over steamed rice and serve.
Adapted from: Spoonforkbacon
