Mongolian Beef

Name: Mongolian Beef
Total time: 900 s
Yield: 3-4 servings
Cuisine: American
Ingredients: 1 lb flank steak; 1 Tbsp low sodium soy sauce; 1 Tbsp corn starch; 1 Tbsp sesame oil; 1 tsp brown sugar; 1/2 cup low sodium soy sauce; 1/2 cup beef or chicken stock; 1/4 cup brown sugar; 1 Tbsp corn starch; 1/2 cup cornstarch (for coating steak); 1/2 cup vegetable oil (for pan frying); 1-2 Tbsp ginger minced; 4 cloves garlic minced; 10 dried Chile peppers; 2-3 Red Fresno peppers sliced; 3-4 scallions cut diagonally 1-2”; Sesame seeds for garnish

fenway @Fenway

This is my take on the classic Mongolian beef. Like most Asian dishes you can substitute or add different vegetables.

fenway @Fenway

This is my take on the classic Mongolian beef. Like most Asian dishes you can substitute or add different vegetables.

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Ingredients

10-15 minutes

3-4 servings

1 lbflank steak
marinade
1 Tbsplow sodium soy sauce
1 Tbspcorn starch
1 Tbspsesame oil
1 tspbrown sugar
sauce
1/2 cuplow sodium soy sauce
1/2 cupbeef or chicken stock
1/4 cupbrown sugar
1 Tbspcorn starch
stir fry
1/2 cupcornstarch (for coating steak)
1/2 cupvegetable oil (for pan frying)
1-2 Tbspginger minced
4 clovesgarlic minced
10dried Chile peppers
2-3Red Fresno peppers sliced
3-4scallions cut diagonally 1-2”
Sesame seeds for garnish

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Steps

10-15 minutes

1

Mix marinade ingredients. Cut steak cross grain in 1/4” slices. Then cut into bite sizes. Add steak to marinade, mix well, and let sit for at least 1 hour.
2

Mix sauce ingredients and set aside.
3

Add oil to large pan or wok and heat on high. Add pieces of steak to the 1/2 cup of corn starch. Coat well and then shake off excess. Add to hot oil and fry until crispy. About 1 minute per side. Remove to a plate. Repeat until all the steak is cooked.
4

Alternately you can use a deep fryer, which I prefer. I deep fried the beef for 30 seconds at 370°F.
5

Drain off oil leaving about 1-2 Tbsp and lower heat to medium. Add peppers and cook until soft. Add garlic and ginger and mix for 1 minute.
6

Add sauce to pan. Heat for 2 minutes to thicken sauce. Add the steak back in along with the scallions. Heat steak in the sauce for a few minutes.
7

Plate the Mongolian beef with rice and garnish with sesame seeds. Enjoy!

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Cooksnaps

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fenway @Fenway

on April 24, 2024 20:52

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.