Mongolian Beef

This is really not the healthiest meal but sometimes you just need to cheat and enjoy the sugar, carbs and fat!

Mongolian beef is quick and easy to prepare.   The sauce is thick, dark and deliciously sweet yet spicy.  When I need a good comforting dish, Mongolian Beef is almost as good as my beloved grilled cheese to cheer me up.

Mongolian Beef

yield 2 to 4 portions

Ingredients

• 1 to 2 pounds flank or sirloin steak, thinly sliced
• ¼ cup corn starch
• 2 teaspoons oil + 3 tablespoons oil for frying
• 3 cloves garlic, chopped
• ½ teaspoon ginger, grated
• ½ cup brown sugar
• ½ cup water
• ½ cup soy sauce
• ¼ teaspoon red pepper flakes
• 2 green onions, thinly sliced for garnish
• 2 cups of rice

Directions

In a bowl, mix the beef slices and cornstarch.  Mix well to coat the meat.

In a small saucepan heat up 2 teaspoons of oil on medium high heat.

Add the garlic and ginger and cook for a couple of minutes.

Incorporate the brown sugar, water, soy sauce and red pepper flakes.

Bring to a boil then reduce the heat and simmer.

Meanwhile, heat up the remaining 3 tablespoons of oil in a wok on medium high heat.

Sauté the beef until the meat is done but still tender (medium-rare).

Pour the sauce over the meat and stir to combine.

Reduce the heat to medium low and cook until the sauce has thickened and most of the liquid has evaporated.

Serve over a bed of rice and sprinkle with the green onions.

Enjoy!

PRINT THIS RECIPE