mongolian beef
This recipe came from The Daring Gourmet, with adjustments for our family.
prep time
10 Min
cook time
15 Min
method
Stir-Fry
yield
4 serving(s)
Ingredients
- 1 pound flank steak or beef tenderloin, cut into thin strips (this recipe also works great with chicken)
- - •cornstarch for coating
- 2 tablespoons vegetable oil
- FOR THE SAUCE
- 2 teaspoons fresh ginger, minced
- 1 tablespoon fresh garlic, minced
- 1 tablespoon hoisin sauce
- 1 1/2 teaspoons sesame oil
- 1/4 teaspoon black pepper
- 1/2 cup soy sauce
- 1/2 cup water
- 2 teaspoons cornstarch
- 6 tablespoons brown sugar
- 2 bunches green onions, cut into 2 inch pieces
How To Make mongolian beef
-
Step 1Add 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.
-
Step 2To 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.
-
Step 3Return 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.
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