“Thin slices of flank steak, minced fresh garlic and ginger, dark brown sugar and soy sauce. Toss it all together and 30 minutes later you’ll be “chowing” down on a DIY take out takeout, instead of waiting for the delivery guy.” Kelly Senyei
How To Make The Incredible Mongolian Beef
½ teaspoon minced fresh ginger
1 tablespoon minced garlic
½ cup low sodium soy sauce
½ cup water
⅔ cup dark brown sugar
1 (1-pound) flank steak
¼ cup cornstarch
3 scallions (green parts only), sliced into 1-inch pieces
Heat 2 teaspoons vegetable oil in a small saucepot over medium-low heat.
Add the ginger and garlic and sauté until golden, about 2 minutes.
Add the soy sauce and water, stirring to combine.
Stir in the brown sugar and increase the heat to medium.
Bring the sauce to a boil for 3 minutes.
Slice the flank steak against the grain into ¼ -inch pieces, and then toss it with the cornstarch.
Place the coated pieces of steak in a sleve and shake off any excess cornstarch.
Allow the steak to sit 10 for minutes.
Place a large sauté pan or wok over medium-high heat and add ½ cup vegetable oil.
Once the oil is hot (but not smoking), add the beef to the pan and sauté for 2 minutes until it is seared on all sides but barely cooked in the center.
Remove the steak from the pan with a slotted spoon and transfer it onto a paper towel-lined plate.
Pour any excess oil out of the wok.
Place the sauté pan back over medium heat.
Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak and cook at a boil, stirring constantly, 2 minutes.
Add the sliced scallions, stirring to combine.
Transfer steak and scallions with a slotted spoon to a plate and serve.
This recipe can be easily doubled to serve 4.
The key to cooking with cornstarch is that it must come to a boil in order to serve its purpose as a thickener.