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Spicy Mongolian Beef
Created by: Howcan Team
Ingredients
- 1 pound flank steak, thinly sliced
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 1/2 teaspoon red pepper flakes
- 2 green onions, sliced
- Cooked white rice, for serving
Instructions
- In a large bowl, toss 1 pound of thinly sliced flank steak with 1/4 cup of cornstarch until well coated.
- In a large skillet or wok, heat 1/4 cup of vegetable oil over high heat. Add the coated steak in batches and cook until crispy, about 2-3 minutes per batch. Remove the steak and set aside.
- In the same skillet, add 3 cloves of minced garlic and 1 teaspoon of minced ginger. Cook for 1 minute until fragrant.
- Add 1/2 cup of low sodium soy sauce, 1/2 cup of water, 1/2 cup of brown sugar, and 1/2 teaspoon of red pepper flakes to the skillet. Stir and bring to a simmer for 2-3 minutes until the sauce thickens slightly.
- Return the cooked steak to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes until the steak is heated through and the sauce has thickened.
- Garnish with sliced green onions and serve the spicy Mongolian beef over cooked white rice.
Mongolian Beef is a spicy and savory dish that originated in Taiwan, not Mongolia. This popular Chinese-American dish features tender slices of beef, stir-fried with green onions and a rich, spicy sauce. The dish is said to have been created by Taiwanese chef, Mr. Wu, who drew inspiration from the flavors of traditional Mongolian cuisine. Today, the best versions of this dish can be found in authentic Chinese restaurants, particularly in the Sichuan and Hunan regions, where chefs expertly balance the heat of the spicy sauce with the sweetness of the caramelized beef. To achieve the perfect level of spiciness, it's crucial to use the right combination of chili peppers and Szechuan peppercorns in the sauce.
30 min
4
380 calories
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