Mongolian Beef

2 tsp vegetable oil
1/2 tsp grated fresh ginger could easily swap out 1/4-1/2 tsp of ground ginger instead
1 Tbsp . garlic minced
1/2 cup soy sauce
1/2 cup water
3/4 cup brown sugar (the recipe called for dark I only had light... turned out just fine)
cup Approximately 1 vegetable oil for frying your steak
2 green onions sliced
1 lb of flank steak
1/4 cup corn starch
2 Tbsp . soy sauce
2 Tbsp . hoisin sauce (these last two ingredients are optional but I enjoyed the extra flavor)

  1. Slice your steak into strips, pat dry, place into ziploc bag. Add cornstarch, 2 Tbsp soy sauce and 2 Tbsp hoisin sauce to the bag, seal tightly, and smoosh around until the meat is coated. Let rest for 10 minutes.
  2. Heat 2 tsp. vegetable oil in small saucepan over medium low heat. Add ginger, and garlic, cook for 20 seconds, then add 1/4 cup soy sauce and 1/4 cup water.
  3. Dissolve brown sugar into sauce and bring to a boil. Boil gently for 2-3 minutes until it starts to thicken. Set aside to keep warm.
  4. Heat 1 cup of vegetable oil over medium heat. Add beef and saute for 30 seconds - 1 minute per side. It doesn't matter if the beef isn't finished cooking yet, it'll continue to cook in the remaining steps.
  5. Remove beef to drain on a paper towel. Drain oil from pan.
  6. Place pan back on medium heat and slide your beef back in. Cook for 1 minute.
  7. Add your sauce to the pan, cook for 1 minute. Add green onions, cook for 20 seconds minute.
  8. Remove beef and onions to serving platter and reserve sauce in a bowl for drizzling over the meat.

Sticky Coconut Rice

1 1/2 cups jasmine rice basmati or long grain white rice works fine too
2 cups coconut milk unsweetened
1 cup water
1/2 tsp salt


  1. Bring coconut milk and water to a boil, add salt and rice, stir to combine.
  2. Cover and simmer for 15-20 minutes.
  3. Remove from heat and let stand for 5 minutes.
  4. Fluff with fork and either serve or place in airtight container and refrigerate until use.

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