Mongolian Beef
HB-9971 · Hand-built original · American
Crisp cornstarch-coated flank steak tossed in a soy, brown sugar and chilli sauce with ginger, garlic and scallions.
AmericanMain courseDairy-freeEgg-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 pound flank steak, sliced thin against the grain
- 1/3 cup vegetable oil
- 1/3 cup cornstarch
- 1/4 teaspoon black pepper
- 1 1/2 teaspoon fresh ginger, minced
- 2 teaspoons fresh garlic, minced
- 1/2 cup low sodium soy sauce
- 1/3 cup water
- 1/4 cup dark brown sugar or light
- 1/2 tablespoon chili paste
- 7 to 8 dry red chilis, optional
- 4 scallions, diagonally cut into long strips
- Cornstarch Slurry:
- 1 tablespoon cornstarch + 1 tablespoon warm water, mixed together
Method
- Toss the sliced steak with the cornstarch and black pepper until coated.
- Heat the vegetable oil in a wok over high heat until very hot and fry the steak in batches for 1 minute per side until golden and crisp.
- Lift the steak out and pour off all but 1 tablespoon of the oil.
- Add the garlic, ginger, soy sauce, water, brown sugar and chili paste to the wok, stir, add the dried chilis and simmer 2 to 3 minutes.
- Stir in the cornstarch slurry and simmer about 1 minute more until the sauce thickens.
- Return the steak to the wok with the scallions and toss until the sauce coats the meat thickly, then serve it warm.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).