Air Force Mama's Note:
Get the rice ready, dinner is ready!
My Private Note
Units: US | Metric
- 2Heat 2 teaspoons of vegetable oil in a medium saucepan over medium/low heat. Don't get the oil too hot.
- 3Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
- 4Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
- 6Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
- 7Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
- 8As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
- 9Heat the oil over medium heat until it's nice and hot, but not smoking.
- 10Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly.
- 11After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.
- 12Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm.
- 13Serve over rice.
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Nutritional Facts for Mongolian Beef
Serving Size: 1 (1091 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1738.7
- Calories from Fat 423
- Total Fat 47.0 g
- Saturated Fat 16.8 g
- Cholesterol 308.4 mg
- Sodium 8355.4 mg
- Total Carbohydrate 216.4 g
- Dietary Fiber 4.9 g
- Sugars 168.4 g
- Protein 114.4 g