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Mongolian Beef

Course: Main Course
Cuisine: Chinese
Servings: 4 Servings

Ingredients

Sauce

  • 1 tsp Garlic infused Vegetable Oil
  • 2 tsp Ginger freshly grated or minced
  • 1/2 Cup Low Sodium Tamari
  • 1/2 Cup Water
  • 3/4 Cup Dark Brown Sugar packed

Beef

  • 1/2 Cup Garlic Infused Vegetable Oil*
  • 1 1/2 Pound Steak Flank, Tenderloin, Strip
  • 1/2 Cup Arrowroot Powder or Corn Starch
  • 1/2 tsp Black Pepper
  • 1 tsp Sesame Oil
  • 1/2 - 1 tsp Red Pepper Flakes
  • 1/2 Cup Green Onions, sliced on the diagonal green parts only

Instructions

Sauce

  • Heat the garlic infused vegetable oil in a small sauce pan over medium heat, add ginger and sautee for 30 seconds.
  • Add soy sauce, water, and brown sugar - bring to a boil and then reduce to a simmer until thickened; about 10 - 15 minutes

Beef

  • While the sauce is cooking, thinly slice beef ~¼" at a 45° angle, across the grain. If you have a thick cut of meat to begin with, you can likely cut some of the slices in half lengthwise
  • In a large bowl, add arrowroot powder or corn starch and black pepper, whisk to combine
  • Add sliced steak to the bowl with the arrowroot or corn starch mixture, toss to combine and let sit for 10 minutes
  • In a large high sided skillet, heat 1-2 tablespoons* of garlic infused vegetable oil over medium high heat
  • Add beef in batches (usually 3-4 batches depending on the size of the pan) and cook for 5-7 minutes, flipping pieces to brown evenly on both sides. The steak will become crispy, however not fried (*see note below for more info)
  • Once beef is cooked remove beef with slotted spoon or tongs to a plate and set aside. Repeate until all beef is cooked
  • If needed add 1 tsp sesame oil to the high sided skillet, add red pepper flakes and 2/3 of the green onions, sautee for 1 minute, add beef back to pan and add sauce, bring to a boil and cook for 1 minute - the arrowroot powder or corn starch used to coat the beef will help thicken the sauce a bit more.
  • Serve with jasmine rice and reamining sliced green onions as garnish

Notes

*Many people like to "deep fry" their steak buy heating up 1/2-1 cup of oil in the pan. I prefer to use a little oil at a time, and add as needed, all while still getting nice crispy steak