Mongolian Beef
Mongolian Beef is one of my favorite take-outs from a local restaurant, but when I've ordered it in different places, I'm never quite as satisfied. It's often too sweet and not as flavorful as my local place. So I set out to find the way to make it the way I like it and after a bit of trial, error, and research, I've landed on this.
Ingredients
- 1 pound flank steak sliced ¼-inch thick against the grain
- 2 teaspoons oil I like olive or avocado oils
- 2 teaspoons coconut aminos (or soy sauce)
- 2 Tablespoons corn starch
- Oil, for the wok or large skillet
- ¼ cup brown sugar
- ½ cup hot water (or beef stock)
- ½ cup coconut aminos (or soy sauce)
- 1 teaspoon ginger freshly grated
- 5 dried red chili peppers (or as many as you can stand)
- 4 cloves garlic chopped small
- 2 Tablespoons corn starch mixed with 2 Tablespoons water (cornstarch slurry)
- 4 scallions sliced thinly
Instructions
- Mix the oil, coconut aminos, and corn starch, then toss the sliced beef with it, coating each piece. Marinate for 1 hour.
- In a small bowl, make the sauce by mixing the brown sugar and hot water until the sugar is dissolved. Mix in ½ cup coconut aminos. Set aside.
- Heat a wok or large skillet over high heat, then add oil to coat the bottom. Spread the flank steak pieces evenly in the wok and cook for about 1 minute, then turn them to cook the other side. Depending on the size of your wok or skillet, you might need to work in batches.
- After all the beef is seared, put it back in the wok, and add the chiles, garlic, and ginger. Stir to incorporate with the beef, then add the sauce. Let simmer for about 2 minutes, then add the cornstarch slurry mixture. Cook, stirring constantly, until the sauce has thickened.
- Put the beef on a platter, top with sliced scallions, and serve with steamed white rice.
Tried this recipe?Let us know how it was!