Mongolian Beef Recipe
Ingredients:
1 lb flank steak
¼ cup cornstarch
2 teaspoons vegetable oil
½ teaspoon ginger (minced)
1 tablespoon garlic (minced)
½ cup soy sauce
1/2 cup water
½ cup brown sugar
2 tablespoons rice wine
½ teaspoon red pepper flakes
2 green onions (sliced)
1 medium onion (sliced)
Oil (for frying)
Directions:
Step 1:
To make the sauce- in a sauce pan heat 2 teaspoons of oil. Add garlic
and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add
brown sugar and dissolve into the sauce. Add red pepper flakes. Bring
the sauce to a boil and boil for 2-3 minutes. Remove from heat.
Step 2: Slice the flank steak against the grain into ¼” thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip).
Step 3: Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer).
Step 2: Slice the flank steak against the grain into ¼” thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip).
Step 3: Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer).
Step 4:
Remove the meat from the wok with a slotted spoon and drain on paper
towels. Drain all of the oil from the wok expect about a tablespoon. Add
onions to the wok and stir fry for 2 minutes. Add the steak back to the
wok and pour in the sauce. Cook while stirring until the sauce began to
bubble.