Mongolian Beef should not have been invented!
1/2 cup of soy sauce and 1/2 cup of brown sugar!!!!
But… man, it is good!
I don’t make it often, but when I do, my family thanks me every time.
It’s NOT good for you, but it IS good. No, it is delicious! It’s sweet and savory with a hint of ginger. It’s easy and it takes no longer than 20 minutes altogether to make!
I found this Mongolian Beef recipe on food.com a while ago! I’ve changed a few things since then. I no longer use 3/4 cup of brown sugar! I cut it down to 1/2 cup and it is still very sweet.
Also, if I don’t have fresh ginger, I use jared, sliced ginger in brine that lasts forever in the fridge.
Mongolian Beef is made out of flank steak.
Since a flank steak is thin, it is important to slice the flank steak against the grain into thin and wider slices. No, it is not difficult at all! Just tilt the blade of your knife at about a 45 degree angle to the top of the steak so you can get wider cuts.
As you can see above, I fried the beef in a skillet and made the sauce separately in a little saucepan. You can, if you really insist, fry the beef and then add the remaining ingredients, but having the sauce mixed separately and ready to go, ensures, you won’t scorch the garlic and the brown sugar is completely dissolved.
When you finally combine the beef with the sauce, it takes only few minutes for the sauce to thicken:
I make my Mongolian Beef 100% gluten-free by using gluten-free soy sauce ($1.19 at Aldi) and, of course, corn starch.
Try it! Wow your family! They will thank you!
As always, Eat Well, Spend Wisely!
- 1 lb flank steak
- 3 tbsp olive oil, for frying
- 1⁄3 cup cornstarch
- 2 large green onions, sliced diagonally
- 2 tsp olive oil
- 1⁄2 tsp ginger, minced
- 3 garlic cloves, minced
- 1⁄2 cup soy sauce (I used gluten-free soy sauce)
- 1⁄2 cup water
- 1/2 cup dark brown sugar
- Tilting the blade of your knife at about a 45 degree angle to the top of the steak, slice the flank steak against the grain into thin and wider slices.
- Coat the steak slices with cornstarch. Let it sit for about 10 minutes, so the cornstarch sticks.
- In a small saucepan, heat up 2 tsp of olive oil over med/low heat. Add ginger and garlic. Don't get the oil too hot so you don't scorch the garlic. Add the soy sauce mixed with water and brown sugar. Cook the sauce for 2-3 minutes until it thickens a little.
- Heat up 3 tbsp of olive oil in a wok or a large skillet over medium heat until it's nice and hot, but not smoking.
- Add the beef to the oil and sauté for about 2 minutes, or until the beef just begins to darken on the edges. Stir around so it cooks evenly.
- Add the sauce and cook for a few minutes on low heat.
- Add the green onions. Cook for one more minute.
- Remove the beef and onions with tongs or a slotted spoon to a serving plate.
- Serve with rice.