Easy Mongolian Beef

Delicious easy Mongolian beef recipe

This recipe for easy Mongolian beef is a joy to behold and will fill your house with delicious aromas. I guarantee this will whet your appetite and have you coming back for more. This delicious and quick beef recipe is sweet, crispy, well-balanced and packs a little punch with the fire from the ginger and extra from the optional chilies (they are mandatory, in my mind). Best of all, it’s ready from start to finish in under 30 minutes!

Ingredients

450g flank steak
1/4 cup cornstarch
1/4 cup canola oil
2 tsp minced ginger
1 tbsp minced garlic
1/3 cup soy sauce
1/3 cup water
1/2 cup dark brown sugar
4 spring onions
3 red chilies, finely sliced

Method

1. Slice the steak against the grain into 1/4″ pieces and put them in a resealable bag with the cornstarch.
2. Shake the steak around, making sure each piece is fully coated, then leave it while you make the sauce.
3. Put the oil in a large frying pan and heat it up on medium.
4. Add the steak to the pan in a single layer, having shaken off the excess cornstarch, and cook on each side for 1 minute.
5. If you need to cook the steak in batches because your pan isn’t big enough do that rather than crowding the pan, you want to get a good sear on the steak and if you crowd the pan your steak with steam instead of sear.
6. When the steak is done cooking remove it from the pan.
7. Add the ginger and garlic to the pan and sauté for 10-15 seconds.
8. Add the soy sauce, water and dark brown sugar to the pan and let it come to a boil.
9. Add the steak back in and let the sauce thicken for 20-30 seconds.
10. The cornstarch we used on the steak should thicken the sauce, if you find it isn’t thickening enough add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.
11. Finally, throw in chilies and mix for a minute, then the spring onions, and you are done! Eat it straight away served on a bed of rice for the best taste.

Note: This dish also tastes great with either broccoli or red pepper. The red pepper could be thrown in a couple of minutes before you turn the cooker off. The broccoli should be par-boiled or cooked separately to avoid it coming apart in the dish.