Mongolian Beef

Ingredients

• 1 lb flank steak (sliced against the grain)
• 2 tbsp soy sauce (for marinade; low sodium recommended)
• 1 tsp sugar (for marinade)
• 0.25 tsp baking soda (for tenderizing)
• 1 tbsp cornstarch (for marinade)
• 1 tsp rice vinegar (for marinade)
• 1 tbsp canola oil (for marinade)
• 0.25 cup soy sauce (for sauce; low sodium recommended)
• 1 tsp sesame oil (for sauce)
• 1 tbsp fresh ginger (minced)
• 3 garlic (cloves, minced)
• 0.33 cup brown sugar (packed)
• 1 tsp cornstarch (for sauce)
• 2 tbsp water (for sauce)
• 2 tbsp canola oil (for frying)
• 4 green onions (cut into 2-inch pieces)

Steps

1. 1

   In a small bowl, combine soy sauce, sugar, baking soda, cornstarch, rice vinegar, and canola oil to create the marinade.

2. 2

   Place the sliced beef into a resealable bag and pour in the marinade. Mix well to ensure every piece of beef is coated.

3. 3

   Let the beef marinate for at least one hour; longer marination will result in more tender meat.

4. 4

   Prepare the sauce by whisking together soy sauce, sesame oil, minced ginger, minced garlic, brown sugar, cornstarch, and water in a bowl.

5. 5

   Heat oil in a large pan or wok over high heat. Add the marinated beef and cook until it gets slightly charred and browned.

6. 6

   Pour the sauce mixture into the pan with the beef. Whisk or stir constantly as the sauce begins to bubble and thicken.

7. 7

   Once the sauce has thickened and coated the beef, stir in the green onions and cook for another 30 seconds until just wilted.

8. 8

   Serve immediately, ideally over a bowl of steamed rice.

Notes

User feedback suggests using low-sodium soy sauce as the regular version can make the dish quite salty. For variation, garlic and white onions can be added to the stir-fry.

Nutrition per serving

• main
• dinner
• beef
• stir-fry
• takeout-style
• easyrecipe
• ricebowl