Mothers' Mongolian Beef

Name: Mothers' Mongolian Beef
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb flank steak, sliced diagonally 1/4" thick; 1/4 C cornstarch; 2 tsp plus 1C vegetable oil; 1 T garlic, minced; 1/2 tsp ginger, fresh grated; 2/3 C packed dark brown sugar; 1/2 C soy sauce, reduced sodium; 1/2 C water; 2 bunches green onions, cut in 2" pieces; 1 C rice, cooked according to package; Crushed red pepper flakes, for garnish; Toasted sesame seeds, for garnish

Mothers' recipe

Mothers' recipe

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Ingredients

30 minutes

4 servings

1 lbflank steak, sliced diagonally 1/4" thick
1/4 Ccornstarch
2 tspplus 1C vegetable oil
1 Tgarlic, minced
1/2 tspginger, fresh grated
2/3 Cpacked dark brown sugar
1/2 Csoy sauce, reduced sodium
1/2 Cwater
2 bunchesgreen onions, cut in 2" pieces
1 Crice, cooked according to package
Crushed red pepper flakes, for garnish
Toasted sesame seeds, for garnish

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Steps

30 minutes

1

Cook the rice according to the package
2

Stir together the beef and cornstarch in a bowl until coated. Let stand 10-15 minutes.
3

Heat 2T oil in a wok over medium heat. Add the garlic and ginger; cook, stirring about 30 seconds. Stir in brown sugar, soy sauce, and water. Increase heat to medium-high and stir until sugar is dissolved and sauce boils and slightly thickens, 4 minutes. Transfer sauce to a bowl; clean wok.
4

Heat 1C oil in wok to 375°. Gently add the beef slices to the hot oil. Fry, stirring briefly, until edges become crisp and begin to brown, about 2 minutes. Transfer beef to paper towels to drain.
5

Drain oil and return wok to medium heat. Return beef back in wok, then pour in the sauce. Stir once or twice to combine, then add green onion. Bring mixture to a boil and cook about 2 minutes.
6

Serve the beef mixture over the rice. Garnish with red pepper and sesame seeds if desired.