Mongolian Beef

Ingredient List

2 Tsp. Vegetable Oil

1/4 Tsp. Ginger Powder or 1/2 tsp. Fresh Ginger

1 Tb. Garlic, minced

1/2 C Soy Sauce

1/2 C Water

3/4 C Brown Sugar

1 C Vegetable Oil

2 Lb. Flank Steak (cut across the grain, THIN)

3 Tb. Corn Starch

If you are looking and mixing up your menu, this recipe is a perfect option. Lots of flavor and pretty fast to make. Here is how I made Mongolian Beef.

I start with the 2 tb. veggie oil and get it nice and hot. Then saute the minced garlic in the oil until the garlic is tender. Do not burn the garlic.

Then you want to add the soy sauce, water, ginger and brown sugar to the pot.

NOTE- IF YOU ARE USING FRESH GINGER, COOK WITH THE ONIONS!

You will want to boil it for about 5 minutes and allow everything to get to know each other. It will also reduce some in size as well.

While the sauce is cooking, Take your meat that has been sliced already and place it in a zipper bag. Sprinkle the corn starch over the meat. Seal the bag and shake the meat being sure to fully coat the beef. Allow the beef to sit for 10 minutes with the corn starch.

In a skillet or wok, heat the 1 cup of veggie oil and add the beef to the oil. Start browning the meat.

Once the meat is 95% cooked, add the sauce to the beef. Allow the sauce to get nice and bubbly and reduce. Once the beef is cooked and the sauce is more like a glaze over the beef, it is now time to serve with some rice and enjoy!

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