Mongolian Beef

  • 2 tsp olive oil
  • 1/2 tsp minced ginger
  • 1 Tbs minced garlic
  • 1/2 c. soy sauce
  • 1/2 c. water
  • 3/4 c. dark brown sugar
  • 1 lb flank steak
  • 1/4 c. cornstarch
  • green onions
  • vegetable oil, for frying

In medium saucepan, combine 2 tsp olive oil, ginger and garlic.  Set to medium-low heat; add soy sauce and water just before garlic scorches (however close you’re willing to cut it).

Dissolve brown sugar in the sauce, then raise heat to medium and boil for 2-3 minutes, until sauce thickens; remove from heat.


Slice flank steak against the grain into 1/4″ thick bite-size pieces.

Dip each piece in cornstarch, applying a VERY THIN dusting to both sides of each piece.  Let sit for about 10 minutes.

Meanwhile, heat one cup of oil in a wok (or a skillet, so long as the beef will be mostly covered in oil).  Heat over medium heat until it’s very hot but not smoking.  I hate that last sentence because it says “heat/hot” three times in 8 words. 😦

Add the beef to the oil and saute, stirring fairly often, for two minutes, or until beef just begins to darken on the edges.

Use large slotted spoon to remove meat and set onto paper towels.  Discard remaining oil in wok/skillet.

Return empty pan to heat, return meat to pan to one minute, then add the sauce.

Stir well, cook for 1-2 minutes.  Add green onions, cook for another minute.

Remove beef and onions with tongs or slotted spoon, and serve over… well, whatever you want.  Rice or something, it’s up to you.



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