Mongolian Beef
Fried seasoned beef coated with a sweet and tangy sauce. Enjoy this dish with fried rice. Delicious!
Servings: 3 people
Ingredients
- 1 ½ lb. flank steak sliced thinly
- ½ cup scallions chopped
- ¼ cup cornstarch
- 3/4 cup vegetable oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Sauce ingredients
- ½ teaspoon ginger minced
- 3 cloves garlic minced
- ½ cup dark brown sugar
- ½ cup water
- ¼ cup soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon cornstarch
- 4 tablespoons water
Instructions
- Arrange beef in a large bowl. Season with salt and pepper. Add cornstrach. Mix well. Let it stay for 10 minutes.
- Heat a pan and then pour cooking oil. Let the oil heat up to 350F. Fry the beef coated with cornstrach for 1 minute per side. Remove from the pan and then place on a wire rack or a plate lined with paper towel. Note: Excess oil needs to be separated from the beef. The wire rack will allow the oil to drip, while paper towels absorb it.
- Prepare the sauce by sautéing garlic and ginger in a pan using 3 tablespoons of oil. Once the garlic starts to brown, pour soy sauce and add Hoisin sauce. Stir. Add brown sugar and water. Stir and let boil.
- Make the sauce thicker by combining 1 tablespoon of cornstarch with 4 tablespoons water. Stir until sauce thickens.
- Add fried beef into the pan. Toss.
- Add scallions. Continue to cook in low heat for 2 minutes while tossing.
- Transfer to a serving plate. Share and enjoy!