2 pounds flank steak, thinly sliced
1/2 cup cornstarch
1 cup water
1 cup soy sauce
1/2 cup brown sugar, packed
1 teaspoon red pepper flakes
2 tablespoons canola oil
1 tablespoon ginger, minced
2 tablespoons garlic, minced
1 bunch green onions, sliced
1. Pat steak dry. Place cornstarch in container, add steak, and shake well to coat evenly.
2. Whisk water, soy sauce, brown sugar, and red pepper flakes together in medium bowl for sauce and set aside.
3. Heat oil in large skillet over high heat. Add steak to oil and cook until just browned. Add ginger and garlic, continuing stirring until fragrant, about 30 seconds. Add sauce to pan and cook until thickened and reduced. Add green onions and stir to combine before serving.
This recipe is from Tracey’s Culinary Adventures. I don’t think I’ve ever actually had Mongolian beef in a restaurant, but both Art and Lance have and they thought this dish was great. I also thought it was great, I just didn’t have anything to compare it to. I sautéed fresh broccoli in the skillet after the meat was done and that went very well with the beef, sauce, and rice.
I did feel that this was a bit on the salty side, which is a result of the soy sauce, so I’ll probably reduce the amount of soy to 1/2-3/4 cup next time. Very tasty regardless!