maddy and bill's mongolian beef with spring onions

a recipe by
Maddy HELEINE
SHARON, PA

A mouthwatering beef dish that is both tangy and sweet. A big hit!

serves 4-6
prep time 20 Min
cook time 30 Min
method Stir-Fry

Ingredients For maddy and bill's mongolian beef with spring onions

  • 2 Tbsp
    chopped garlic
  • 1 tsp
    chopped or powdered ginger
  • 2 Tbsp
    sesame oil
  • 2/3 c
    brown sugar
  • 1/2 c
    soy sauce
  • 1/2 c
    water
  • 1 to 1 1/2 lb
    flank streak (or any other steak) cut 1/2 thick on the diaganal
  • 1/2 c
    corn starch
  • 1 Tbsp
    vegetable oil
  • 1 lg
    orange bell pepper
  • 1 box
    sliced fresh mushrooms
  • 1 1/2 bunch
    green onions cut into two inch lengths

How To Make maddy and bill's mongolian beef with spring onions

  • 1
    In a saucepan on medium heat, warm up the sesame oil. Add garlic and ginger and cook for one minute. Stir in the brown sugar, water and soy sauce. Increase heat to a boil and cook for five minutes. Remove from heat and set aside.
  • 2
    Mix the beef and cornstarch in a bowl until coated. Let this sit and rest for about 15 minutes.
  • 3
    Heat the vegetable oil in a large fry pan or wok and fry the beef until it is slightly crispy. This will take about five minutes. Remove the beef and set on a paper towel lined plate.
  • 4
    Add the bell pepper and mushrooms to the heated skillet. Fry on medium heat until the peppers are slightly soft, and the mushrooms are browned.
  • 5
    Add the beef, prepared sauce and the green onions to the pan. Bring to a boil and cook for about five minutes, stirring frequently.
  • 6
    Add a little cornstarch and water to the sauce if you need to thicken it further. The sauce should be the consistency of a thick spaghetti sauce. Serve over rice.

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