Mongolian Chicken
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lb flank steak
- 1⁄4 cup cornstarch
- 1⁄4 cup canola oil
- 2 teaspoons fresh ginger, minced
- 1 tablespoon garlic, minced
- 1⁄3 cup soy sauce
- 1⁄3 cup water
- 1⁄2 cup dark brown sugar
- 4 scallions, cut into 2 inch pieces
directions
- slice steak thin, against the grain. if it is difficult, partially freeze it to cut better.
- Put into ziplock bag with the cornstarch, shake to coat and leave leave sit while you make the sauce.
- Heat canola oil in pan, if you make a larger batch or you pan isnt big enough, cook in batches. We're aiming to sear the meat. Don't over crowd.
- Remove from pan when cooked through.
- Add ginger and garlic and saute for 10-15 seconds.
- Add soy sauce, water, and dark brown sugar and bring to a boil.
- Add steak back in and let sauce thicken for 20-30 seconds.
- If the sauce isn't as thick as you'd like, mix cornstarch with a little water and add it in per preference.
- When it is bubbly and thick, add in green onions and cook for 20-30 seconds, just to warm onions.
- Serve over rice or noodles.
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RECIPE SUBMITTED BY
TiffanyH 2
United States