I’ve been tapering off meat in my own diet as I think I mentioned, but my husband is not. He’s been a great sport about all our vegetarian meals. But that while also being quarantined? I thought I’d go through and see if I could find anything in our freezer to try something new for him. I found a couple recipes for Mongolian Beef, and this one didn’t require a lot of ingredients so I gave it a go. He loved it. I realized myself I’m not a big meat eater anymore so while I thought this tasted great, it was really heavy for what I’m used to now. Regardless, it was easy to make so I’m sharing the recipe below with my little additions.
1 lb beef flank
1/4 cup corn starch
1 cup vegetable oil
2 green onions
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup water
1 tbs garlic (minced)
1 tbs ginger (minced)
2 tsp vegetable oil
Optional: 1 tsp sesame seeds
1. Prepare the beef flank by slicing it in thin, small slices. Cover in cornstarch until it’s coated evenly and set aside.
2. In a pan, heat the 1 cup vegetable oil, and once hot, add the beef to fry until crispy (about 2 minutes). Stir the meat to make sure it cooks evenly, then transfer to a paper-towel lined plate to set aside. Discard oil.
3. In a wok, add the vegetable oil, followed by the ginger and garlic. Cook and stir for 30 seconds, then add the brown sugar, soy sauce, and water. Note, I also added a tsp of sesame oil to this mix! Cook until slightly thickened (about 5-10 minutes).
4. Add the beef into the sauce, and cook over medium heat until sauce thickens (about 2-3 minutes).
5. Stir in green onions. Garnish with sesame seeds. (I didn’t have sesame seeds alone, so I added the everything but bagel seasoning from Trader Joe’s which has them and more).
I served this with white rice, and it made a delicious dinner. Let me know if you try it!