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Mongolian Beef

Mongolian Beef

INGREDIENTS

  • Thin sliced beef (flank steak)

  • Cornstarch

  • Oil

  • Ginger

  • Garlic

  • Soy Sauce

  • Dark Brown Sugar

  • Green Onions

DIRECTIONS

  1. Slice the flank steak against the grain the long way ¼ inch think pieces and add it to a ziploc bag with the cornstarch.

  2. Press the steak around in the bag making sure each piece is fully coated with cornstarch and leave it to sit.

  3. Add the canola oil to a large frying pan and heat on medium high heat.

  4. Sear the flank steak pieces in batches on each side to avoid overcrowding the pan and creating steam.

  5. When the steak is done cooking remove it from the pan.

  6. Add the ginger and garlic to the pan and sauté for 10-15 seconds.

  7. Pour in the soy sauce, water and dark brown sugar to the pan and let it come to a boil.

  8. Add the steak back in and let the sauce thicken for 20-30 seconds.

  9. If you find the sauce isn’t thickening enough, add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.

  10. Add the green onions, stir to combine everything, and cook for a final 20-30 seconds.

 

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