Mongolian Beef

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  • 1 pound flank steak
  • 1/2 cup cornstarch
  • 1/4 cup canola oil
  • 3 teaspoons minced fresh ginger
  • 2 tablespoons minced fresh garlic
  • 1/2 cup soy sauce or tamari
  • 1/2 cup water
  • 1/2 cup dark brown sugar
  • 2 green onions, sliced
  • Asian hot sauce, to taste


Slice steak against the grain into bite-size pieces. Toss steak pieces in cornstarch, shaking off excess.
Heat oil in large skillet to medium-high. Sear steak one minute per side, until browned. Cook in batches if needed. Remove steak from skillet and set aside.
Add ginger and garlic to skillet and sauté about 30 seconds, or until fragrant. Add soy sauce, water and brown sugar and bring to a boil.
Add steak and simmer until sauce thickens, about 30-60 seconds.
Add green onion and sauté 30 seconds, then remove from heat.
Serve over steamed rice and garnish with your favorite Asian hot sauce.

Recipe from Ballard Market - Culinary Resource Center
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