Mongolian Beef

Lynn Clay

By
@LavenderLynn

This recipe came from The Daring Gourmet, with adjustments for our family.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

15 Min

Method:

Stir-Fry

Ingredients

1 lb
flank steak or beef tenderloin, cut into thin strips (this recipe also works great with chicken)
•cornstarch for coating
2 Tbsp
vegetable oil

FOR THE SAUCE

2 tsp
fresh ginger, minced
1 Tbsp
fresh garlic, minced
1 Tbsp
hoisin sauce
1 1/2 tsp
sesame oil
1/4 tsp
black pepper
1/2 c
soy sauce
1/2 c
water
2 tsp
cornstarch
6 Tbsp
brown sugar
2 bunch
green onions, cut into 2 inch pieces

Directions Step-By-Step

1
Add some oil to a hot wok or heavy skillet. Lightly coat the beef strips in cornstarch and shake to remove excess. Stir-fry beef until caramelized on both sides. Remove the meat from the wok and set aside. Discard all but 2 teaspoons of the oil.
2
To make sauce: Add the ginger and garlic to the wok and stir-fry for about 30 seconds. Add remaining sauce ingredients, except for the green onions. Let the sauce simmer for 2 minutes, until sauce begins to thicken.
3
Return beef to the sauce and stir to coat. Add the green onions and stir again to coat. Simmer for 1 minute seconds. Serve immediately with steamed rice and/or crispy fried cellophane noodles.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Chinese
Hashtags: #stir-fry, #chinese, #beef