This Mongolian Beef is a quick and easy 30 minute recipe that you will want to put on rotation. The beef is crispy and tender with a sweet and savory sauce. Serve it over steamed rice and a side of sauteed or steamed veggies for a meal that is craveworthy.
Mongolian beef
- 2 thinly sliced New York Strip Steaks about 1 1/2 pounds or flank steak
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil divided
- 3 minced garlic cloves
- 1 tablespoon minced ginger
- 1/3 cup low sodium soy sauce
- 1/4 cup water
- 1/4 cup light brown sugar
- 2 green onions sliced into 1 inch pieces
- salt and pepper to taste
Serve with steamed rice.
Garnish: toasted sesame seeds, scallions
- Season sliced steak with salt and pepper. Toss steak in cornstarch until fully and evenly coated. Set aside.
- Place a large skillet over medium-high heat and add 1 tablespoon oil. Add garlic and ginger and sauté for 1 minute. 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 side.
- Pour sauce back into skillet and stir together with beef. Simmer and 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: Spoon Fork Bacon
