Mongolian Beef
a simple dish you can make during the week
Ingredients
- 1½ pound Skirt Steak, or NY Strip Steak thinly sliced
- 3 tablespoon corn starch
- 2 tablespoon vegetable oil
- 3 cloves garlic minced
- 1 tablespoon ginger
- ⅓ cup low sodium soy sauce
- ¼ cup water
- ¼ cup brown sugar
- 2 scallions sliced 1 inch pieces
- 1 teaspoon toasted sesame oil
- Kosher salt and black pepper to taste
- white rice for serving
Instructions
- Season sliced steak with salt and pepper. Toss steak in cornstarch until fully and evenly coated. Set aside. Note - I place the steak in freezer for 20-30 minutes before slicing, it is so much easier to get the size pieces you want.
- Place a large skillet over medium-high heat and add 1 tablespoon oil. Add garlic and ginger and sauté for 1 minute. Add soy sauce, water and sugar and bring to a boil until sugar dissolves, about 2 minutes. Pour sauce into container and set aside.
- Place skillet back over heat and add remaining oil. Add steak and sear until evenly browned on both sides, 1 to 2 minutes per side.
- Pour sauce back into skillet and stir together with beef. Simmer and allow sauce to thicken, 1 to 2 minutes.
- Toss in green onion and continue to cook for 1 more minute until sauce is thick enough to coat the back of a wooden spoon.
- Pour Mongolian beef over steamed rice and serve.