Mongolian beef
Prep Time:
15 minutes
Cooking Time:
10 minutes
Servings:
Serves: 6
If they like it, it serves 6 otherwise
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(Keep screen awake)
Ingredients
-
1½ pound 1-inch thick sirloin steak
⅓ cup cornstarch
¼ cup canola oil
¼ teaspoon salt
1 tablespoon fresh grated ginger
4 tablespoon garlic, minced
Red pepper flakes or chili oil
⅓ cup tamari sauce or soy sauce
½ cup water
⅓ cup brown sugar
8 stalks scallions, green parts only, cut into 2 inch pieces
Serve over white rice, rice noodles or in lettuce wraps
Directions
Slice the steak in ¼-inch slices. Cover with plastic wrap and use a meat pounder to flatten the meat. Add cornstarch to the steak to fully coat each piece.
Heat canola oil in a frying pan on medium high heat.
Add the steak to the pan in a single layer and cook for 30 seconds per side (1 minute total). Cook the steak in batches rather than over-crowding the pan. Remove the steak from the pan as it finishes cooking, set it aside on a plate, then sprinkle with salt.
Next, add the ginger, garlic, and chili oil or red pepper flakes (if desired for more spice) to the pan and sauté for 10-15 seconds.
Stir in tamari (or soy sauce), water and brown sugar and bring the mixture to a boil.
Fold the steak back in and let the sauce thicken for 20-30 seconds. (The cornstarch used on the steak should thicken the sauce.)
Turn off the heat, add the green onions, and stir to combine.
Serve over white rice, rice noodles or in lettuce wraps.
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