take out at home
Mongolian beef is one of the easiest of your typical Chinese restaurant entrées to make at home. An added bonus – it is so delicious that you may never order Mongolian beef for take-out again! Never again!
The recipe serves six, but can easily be cut down to serve 2 or 4.
3 pounds flank steak, thinly sliced against the grain
1/4 cup of cornstarch
2 tablespoons vegetable oil, divided
2 teaspoons peeled and finely minced ginger
3 garlic cloves, peeled and minced
1 cup water
1 cup soy sauce
1 cup loosely packed brown sugar
1 teaspoon crushed red pepper flakes
3 green onions, sliced thinly
Hot freshly cooked rice
Heat 1 tablespoon oil in a large wok over medium-high heat. Add the garlic and ginger, stir until fragrant.
Add the soy sauce, water, brown sugar and pepper flakes.
Bring to a boil and cook the sauce until it is reduced to 1 1/2 cups.
Meanwhile, pat steak slices dry and add to a large bowl with cornstarch. Toss the beef is well coated with the cornstarch.
Shake off excess cornstarch using a strainer or colander.
Turn the heat to high and add 1 teaspoon of the remaining 1 tablespoon oil to the wok. Add one-third of the beef and cook until browned on all sides. Transfer the beef to a plate. Repeat with the remaining 2 teaspoons of oil and the last two batches of beef.
Pour the sauce back into the wok and bring to a simmer. Add all the beef and the green onions, stir, to heat through.
Serve over the rice.