Best and Easiest Mongolian Beef

1 pound flank steak, sliced into 1/4 inch thick strips
5 garlic cloves, minced
1 jalapeño, seeded and diced
1 inch ginger, peeled and diced
5 scallions, sliced
2 tablespoons corn starch
1 tablespoon canola oil

For the sauce:
1/2 cup soy sauce
1/2 cup brown sugar
2 teaspoons corn starch

  1. Toss the sliced beef in a large bowl with corn starch. Set aside.
  2. Combine all of the sauce ingredients in a small saucepot and mix well. Bring to a simmer over medium heat. Reduce the heat to low while you work on the next steps, stirring occasionally.
  3. Heat canola oil in a skillet over medium heat. Add jalapeño and ginger to the pan. Cook until the ginger starts to brown, a few minutes, stirring occasionally.
  4. Add garlic and sliced beef to the pan, evenly spreading the beef across the pan. Cook until the beef browns, about 1 minute per side, stirring frequently.
  5. Pour the sauce from the saucepot into the pan with the beef. Mix well so that everything is coated with the sticky sauce. Let simmer for a minute.
  6. Remove the pan from heat and stir in scallions. Serve over cooked white rice.

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