30 Minute Mongolian Beef
Amazing 30 Minute Mongolian Beef. Tender flank steak fried and tossed in a thick Asian inspired sauce. Way better than takeout!
Ingredients
- 1 pound flank steak sliced against the grain and cut into 1/4 inch cubes
- 1/8 cup cornstarch
- 1/2 tablespoon sesame oil
- 1/2 tablespoon canola or vegetable oil
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 3/4 cup light or dark brown sugar
- oil for frying
- sliced green onions for garnished if desired
Instructions
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Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.
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Heat sesame oil and canola or vegetable oil in a large skillet.
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Add in garlic and ginger and cook for 1-2 minutes.
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Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2-3 minutes. Set aside.
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Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.)
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Heat oil until hot but not scorching.
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Add in the beef making sure not to over crowd the pan. (I did a couple of batches). Brown the beef on both sides for 1-2 minutes on each side.
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Remove from the oil with a slotted spoon and place on paper towels.
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Place beef in the sauce and toss to coat.
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Bring the sauce back to a simmer and cook until thickened 2-3 minutes.
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Serve immediately with green onions for garnish if desired.