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Mongolian beef with broccoli
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Mongolian Beef

Course Dinner
Cuisine Chinese
Keyword Stirfry
Servings 6
Author Wendie

Ingredients

  • 1 1/2 pound flank steak sliced against the grain into thin bite-sized pieces
  • 1/2 cup cornstarch
  • 1/2 cup vegetable oil
  • 4 cloves garlic minced
  • 1/2 teaspoon ginger minced
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 1/2 cup dark brown sugar
  • 1 teaspoon crushed red pepper flakes optional
  • 1 bunch green onions sliced
  • Sesame seeds for garnish

Instructions

  • In a small bowl whisk soy sauce, water, brown sugar, garlic, ginger and red pepper until combined.
  • Slice the steak thinly against the grain into bite sized pieces and place in large bowl.Toss the sliced flank steak and 1/2 cup cornstarch until evenly coated, and set aside.
  • Heat oil in a large cast iron skillet or wok over medium high heat. Once its nice and hot, cooking in batches add beef and cook just until browned and slightly crispy, about 2-3 minutes. Remove the beef and set aside.
  • Add the sauce into the pan and beef, simmer until thickened about 3-5 minutes.
  • Serve with rice and top with green onions and sesame seeds.