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Mongolian Beef Stir-Fry
Created by: Howcan Team
Ingredients
- 1 lb flank steak, thinly sliced
- 1/4 cup cornstarch
- 3 tbsp vegetable oil
- 3 cloves garlic, minced
- 1/2 tsp ginger, minced
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 2 green onions, sliced
- 1 tsp sesame seeds (optional)
Instructions
- In a large bowl, toss the thinly sliced flank steak with 1/4 cup of cornstarch until evenly coated.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the coated flank steak and cook until browned and crispy, about 3-4 minutes. Remove the steak from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
- In a small bowl, whisk together 1/2 cup of soy sauce, 1/2 cup of water, and 1/2 cup of brown sugar. Pour the sauce into the skillet and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
- Add the cooked flank steak back into the skillet and toss to coat with the sauce. Cook for an additional 2-3 minutes until the steak is heated through and the sauce has thickened to your desired consistency.
- Garnish with sliced green onions and sesame seeds, if desired. Serve the Mongolian beef stir-fry over steamed rice or noodles. Enjoy!
Mongolian Beef Stir-Fry is a traditional dish that originated in Northern China, not Mongolia. The dish features thinly sliced beef, stir-fried with scallions and garlic in a savory, slightly sweet sauce. Legend has it that the dish was created by a Taiwanese chef in the 1950s, inspired by the flavors of Mongolian barbecue. Today, it's a popular item on the menu of many Chinese restaurants around the world. The key to a great Mongolian Beef Stir-Fry lies in the tender, flavorful beef and the perfect balance of the sauce. Some chefs add a touch of heat with dried chili peppers, while others enhance the umami flavor with a splash of oyster sauce. For the best Mongolian Beef Stir-Fry, seek out a restaurant with a skilled wok master who can achieve the perfect sear on the beef and infuse the dish with wok hei, the breath of the wok.
30 min
4
380 calories
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