Mongolian Beef

Mongolian Beef
Adapted from

2 tsp. vegetable oil
½ tsp. ginger, minced
1 Tbsp. garlic, chopped
½ c. soy sauce
½ c. water
¾ c. dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb. flank steak
¼ c. cornstarch
2 large  green onions, sliced on the diagonal into one-inch lengths
1 green bell pepper
1 red bell pepper
1 onion

Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.  Don’t get the oil too hot.

Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.  Remove it from the heat.

Slice the flank steak against the grain into 1/4″ thick bite-size.  Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.

Let the beef sit for about 10 minutes so that the cornstarch sticks.  In the meantime slice down both peppers and the onion.  As the beef sits, heat up one cup of oil in a wok or skillet.

Heat the oil over medium heat until it’s nice and hot, but not smoking.

Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.  After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

Put the pan back over the heat, add the peppers and onion.  Then dump the meat back into it and simmer for one minute.

Add the sauce, cook for one minute while stirring, then add all the green onions.  Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.


Our Thoughts:
Mongolian Beef 2
When we made this, we decided to add some extra veggies to make it more like a stir fry, but honestly it wasn’t needed.  Sure, it added some interesting flavors, but this could definitely stand alone on its own.  It is the perfect blend of flavors as is expressed in many Asian dishes, split between sweet and savory.  It is more of an intermediate recipe, but it is worth the effort.  We loved it, the kids loved it, and we’re pretty sure that anyone else who eats beef would love it too!

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