Mongolian Beef

Mongolian beef is not my favorite Chinese dish, but I do love Chinese food so much. Jared does like Mongolian beef and often orders it, so I made this for him.

It is the best Mongolian beef I have ever had. It is not chewy like all the other ones I have tried.

Frying them made them a bit crunchy, which I liked.

This is delicious!

Ingredients:

1 tablespoon vegetable oil
1-2 teaspoons minced ginger
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
1 cup vegetable oil
1 1/2 pounds flank steak
1/2 cup cornstarch
1/4 teaspoon red pepper flakes
1 bunch green onions, cut on diagonal into 2-inch pieces

Instructions:

1. Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.

2. Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.

3. Slice flank steak against the grain into 1/4-inch slices with the knife held at a 45 degree angle. 

4. Toss flank steak with cornstarch and let sit 10 to 15 minutes.

5. Heat 1 cup vegetable oil in a large pan over medium-high heat.

6. Add beef and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.

7. Remove meat with a slotted spoon and discard cooking oil. 

8. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.

9. Add red pepper flakes and green onions and remove from heat.

Serve over rice.