I’ve never been big on Chinese food (or Japanese or Thai or any “Oriental” food, for that matter). But since my best friend opened my eyes to the delicious, tasty, mouthwatering, there-are-not-enough-good-adjectives-to-describe-it wonder that is Mongolian Beef, I have been on a mission to find a recipe that can do it justice. And that’s exactly what I’ve done! I found a recipe that was decent, but it was missing something… So, I made a few changes, and here it is!

This is one of my FAVORITE recipes. I make it at least twice a month, and I always make big batches. I like to say it’s because I like to share it, but the reality is, it makes really good leftovers.

I’m all about quick and easy meals with quick and easy cleanup, and this definitely meets the requirements!

Mongolian Beef

1 lb flank steak, thinly sliced crosswise
1/4 cup cornstarch (OR arrowroot for non-GMO)
3 tsp olive oil
1/2 tsp grated ginger
1 tbsp chopped garlic
1/2 cup water
1/2 cup soy sauce (OR Bragg’s Liquid Aminos for non-GMO)
1/2 cup brown sugar
1/2 tsp red pepper flakes
Handful of green onions

1. Slice steak into small, bite-sized pieces. Place in large ziplock bag with cornstarch or arrowroot. Make sure all pieces are coated. Set aside.

2. Heat half of the oil in a large wok on medium-high. Add garlic and ginger. Then add soy sauce, water, brown sugar, and pepper flakes. Cook the sauce until the brown sugar has dissolved – about 2 minutes. Transfer the sauce to a bowl. (The sauce will not be thick enough at this point. But don’t worry, the cornstarch/arrowroot from the beef will thicken it later!)

3. Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all cooked. Pour the sauce back into the wok, turn the heat down, and let it simmer for a few minutes. (The longer it cooks, the thicker the sauce will become, and the more flavorful your meat will be.) Add sliced green onions at the last minute.

4. Serve over white rice.

NOTES:
– It is better with fresh garlic and ginger, but I don’t always have those things on hand, so garlic and ginger powders work just fine!
– I usually DOUBLE this recipe – it makes great leftovers.
– Taste the sauce after you add it to the meat. If it’s too sweet, add more soy sauce. If it’s too soy sauce-y, add more brown sugar. If you like a little more spice, add some extra red pepper flakes.

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One thought on “Mary’s Mongolian Beef *Recipe*

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