Introduction

Chinese restaurants feature a popular wok-fried beef dish called Mongolian beef. It was developed in Taiwan in the 1950s while Chinese barbecue was starting to gain popularity. Its tenderized beef pieces cooked in a savory and sweet sauce are its most distinctive feature.

The dish’s name alludes to the rapid, high-heat cooking method used in Mongolian barbecues. Actually, the dish isn’t connected to Mongolian food.

Total Time for Mongolian Beef

Preparation Time	10 mins
Cock Time	20 mins
Total Time	30 mins
Servings	4

Ingredients for Mongolian Beef

• Thinly slice a one-pound flank steak against the grain.
• 1/4 cup of cornstarch
• 1/2 cup of vegetable oil
• 2 Green onions, cut thinly
• 1 teaspoon of toasted sesame seeds

For The Soy Sauce Mixture

• 1/2 cup of water
• 1/2 cup of brown sugar, Packed
• 1/4 cup of reduced-sodium soy sauce
• 3 minced garlic cloves
• 1 tablespoon of freshly grated ginger
• 2 teaspoons of vegetable oil

How To Make Mongolian Beef

1. Mix cornstarch and flank steak together in a big bowl.
2. The vegetable oil should be heated in a big cast iron skillet. Add the beef and heat, working in batches, for one to two minutes, or until browned and cooked through. Move to a plate lined with paper towels; throw away any extra oil.
3. Transfer the beef and soy sauce combination to a skillet over medium heat. Cook, stirring periodically, for two to three minutes, or until the sauce thickens. Add the green onions and stir.
4. If preferred, top with sesame seeds and serve right away.

For The Soy Sauce Mixture

1. Heat a small saucepan with water, brown sugar, soy sauce, ginger, garlic, and vegetable oil over medium heat. Bring to a boil, then lower the heat and simmer for five to ten minutes, stirring now and then, until the mixture thickens somewhat. Put aside.

Notes:

• It is crucial to coat the cut beef with cornstarch as this aids in tenderizing the meat. It also aids in thickening the sauce so that the steak is completely covered.
• For making Mongolian beef, flank steak (sliced against the grain) is most frequently used, but any quick-cooking beef will do just well. Since flank steak isn’t always available in every grocery shop, we make our version using New York strip steaks instead. This recipe works incredibly nicely with both flank steak and NY strip steaks; use whichever you can find and prefer.
• To prevent the beef slices from jamming into the pan, sear them in batches. This will stop the slices from steaming and enable the steak to sear correctly.

Nutrition Facts of Mongolian Beef

456	25g	22g	35g
Calories	Fat	Carbs	Protein

Check Out: Delicious General Tso’s Chicken Recipe

Get Access Now: Recipes

Pigeon Large Handy and Compact Chopper with 3 Blades: Click Here