Mongolian Beef
Crispy-edged slices of flank steak tossed in a sweet, savory soy, brown sugar, garlic and ginger glaze with green onions. Serves 4.
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Despite its name, Mongolian beef is a Chinese-American restaurant creation: thin slices of steak dusted in cornstarch and pan-fried until crisp at the edges, then tossed in a sticky sweet soy and ginger glaze.
Lots of green onions finish it off. Serve over steamed rice.
Ingredients
- 1 1/2 pounds flank steak, thinly sliced across the grain
- 1/3 cup cornstarch
- 1/3 cup neutral oil
- 2 tablespoons minced garlic
- 1 tablespoon grated ginger
- 1/2 cup soy sauce (low sodium)
- 1/2 cup packed brown sugar
- 1/3 cup water
- 1/4 teaspoon red pepper flakes
- 6 green onions, cut in 2-inch pieces
- Steamed rice
Instructions
- Coat. Toss the beef with the cornstarch and shake off the excess.
- Fry. Heat the oil in a large skillet over medium-high heat and fry the beef in batches 2 to 3 minutes until crisp at the edges. Drain and pour off all but 1 tablespoon oil.
- Sauce. Cook the garlic and ginger 30 seconds, add the soy sauce, brown sugar, water and pepper flakes and simmer 3 to 4 minutes until syrupy.
- Toss. Return the beef with the green onions and toss 1 minute until glazed. Serve over rice.
Tips
- Low-sodium soy sauce keeps the glaze from getting too salty as it reduces.
- Fry in batches so the beef crisps.
Questions about this recipe
- Is Mongolian beef from Mongolia?
- No; it was created in Chinese-American and Taiwanese restaurants.
- Is Mongolian beef spicy?
- Only mildly; add more pepper flakes for heat.
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