Mongolian beef is a dish that is believed to have originated in Chinese-American cuisine. It typically consists of thin slices of beef (such as flank steak) that are stir-fried with a flavorful sauce made from ingredients like soy sauce, brown sugar, garlic, and ginger.
The beef is often lightly coated in corn starch before cooking, which gives it a crispy texture. The dish is typically served over white rice, and is known for its sweet and savory flavor. It’s different from the traditional Mongolian dishes which mostly consist of mutton and are cooked with vegetables, and not a traditional dish in Mongolian cuisine.
1 pound flank steak, sliced thinly against the grain
1/4 cup cornstarch
1/4 cup vegetable oil
1/4 cup soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon grated ginger
2 green onions, sliced
2 cups cooked white rice (optional)
- Place the sliced flank steak in a large bowl, and add the cornstarch.
- Toss to coat the steak evenly.
- In a separate small bowl, mix together the soy sauce, brown sugar, minced garlic, and grated ginger.
- Heat the vegetable oil in a large skillet over high heat.
- Add the coated flank steak to the skillet, and cook for 2-3 minutes per side, or until browned and cooked through.
- Remove the steak from the skillet and set aside.
- In the same skillet, add the green onions and the soy sauce mixture.
- Cook for 1-2 minutes, or until the sauce thickens.
- Add the cooked steak back to the skillet and toss to coat with the sauce.
- Serve the Mongolian beef over cooked white rice (optional)