Despite its name, Mongolian Beef is actually a Chinese-American dish. I usually love Mongolian Beef, but it is often overloaded with onions and too sweet when ordered from Chinese take out restaurants. It is so easy to recreate and home and customize to personal taste. This recipe uses green onions, but leeks would be a great addition as well. The syrupy sweet soy sauce coats the thin beef slices perfectly. This is definitely a more indulgent meal, but also quick to put together on a weeknight.
Flank steak (stir-fry beef) is optimal for Mongolian Beef. It comes from the cow’s abdominal muscles and the best cuts are bright red. It is very lean and the most tender when marinated, cooked quickly over high heat, or braised.
Adapted from Just a Taste
2 teaspoons plus 1/2 cup vegetable oil, divided
1/2 teaspoon fresh ginger, grated
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
2/3 cup dark brown sugar
1 pound flank steak
1/4 cup cornstarch
3 green onions (green parts), sliced into 1 inch pieces
In a small saucepan, heat the 2 teaspoons vegetable oil over medium heat. Saute the ginger and garlic until fragrant, about 1 minute. Mix in the soy sauce and water.
Increase the heat slightly and stir in the brown sugar. Boil for about 3 minutes until thickened. Set aside.
Slice the flank steak as thinly as possible against the grain, 1/8 to 1/4 inch thick. Place the slices in a medium bowl and coat with the cornstarch, shaking off the excess. Set aside for about 10 minutes.
In a large wok, heat the 1/2 cup vegetable oil over medium high heat. Once heated, saute the beef until seared on all sides, but still raw in the middle, about 2 minutes. Transfer steak slices to a plate lined with paper towels and remove any oil or fat from the wok. Put the wok back over the heat.
Add the sauce and mix in the steak slices. Cook, stirring constantly, until meat is cooked, about 2 minutes. Stir in the green onions, reserving a few pieces for garnish.
Transfer to a plate and top with remaining green onions. Serve immediately with rice or thin rice noodles.