Mongolian Beef

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.

Mongolian Beef

INGREDIENTS
1 lb beef flank
1/4 cup corn starch
1 cup vegetable oil
2 green onions
SAUCE
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

DIRECTIONS
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!

x Shy






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