This is by far the best Mongolian Beef I have ever made. I have tried different recipes before and they never turn out this good. The sauce is sweet yet tangy and the meat has the perfect crispiness to it. Serve over rice or cauliflower rice.
INGREDIENTS: I doubled the sauce part of the recipe just so we had extra (just in case) glad I did, we used the sauce a few days later on rice and broccoli.
- 1 Pound Flank Steak, Sliced with the grain in 1/4 to 1/2 inch thick strips
- 1/4 - 1/2 cup cornstarch just make sure all the meat is coated
- 3 Tablespoons Olive Oil, Divided
- 2 Tablespoons Sesame Oil, Divided
- 3 to 4 Cloves Garlic Finely Chopped
- 2-3 Tablespoons Fresh Ginger Finely Minced
- 1/2 Cup Soy Sauce
- 1/2 Cup Water
- 3/4 Cup Brown Sugar, Packed you can use dark or light
- 2-3 Green Onions, Sliced Into Thin Rounds for Garnish
- Sesame Seeds for Garnish ( I didn't use)
- In a large bowl mix the sliced meat with the cornstarch, make sure all the meat is coated, set aside while preparing the sauce.
- In a medium saucepan, add 1 tablespoon olive oil, 1 tablespoon sesame oil, garlic, ginger, and heat over medium heat until garlic is fragrant but not browned.
- Add the soy sauce, water, brown sugar, and stir until sugar has dissolved. Bring to a boil and allow it to boil 2 to 3 minutes. Then reduce to a simmer for about 5 minutes. The sauce will slightly thicken and reduce.
- In a skillet, add the remaining 2 tablespoons olive oil, and 1 tablespoon sesame oil. Once hot add just enough steak to cover the bottom of the pan, don't overcrowd this will not allow the steak to brown. Flip once one side is browned/crisp. Apx. 5-7 minutes per side. Cook in batches, leaving the finished pieces on a plate or set them into the saucepan when done. e,
- Once all the meat is done add to sauce. Toss so all the meat is coated. Allow it to simmer for 3 minutes at medium-low heat.
- Give the mixture a final stir and serve over rice or cauliflower rice.
- Garnish with onions and sesame seeds (optional)