Mongolian Beef

Mongolian Beef

1 tablespoon Vegetable oil
1-2 teaspoons minced ginger
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
1 cup Vegetable oil
1 1/2 pounds flank steak
1/2 cup cornstarch

  • Make the sauce. Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
  • Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.
  • Slice flank steak against the grain into 1/4-inch slices with the knife held at a 45 degree angle. Some of the really long pieces I cut in half to make them more bite-sized.

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