My favorite dishes to order when I get Chinese food are usually a toss up between Mongolian beef or orange chicken. This is a fake take out recipe that will have you thinking that it is the real thing without the cost.
The great thing is that it’s ready in 30 minutes and is amazing the next day for leftovers. Since Jason and I are usually the only ones eating the dinners that we make, we get to see if they hold up well the next day in our lunches for work. This one definitely did, and I had everyone asking what the good smell was.
When making this recipe, you could use flank steak or any kind of steak that you prefer. I just think that flank steak has that perfect texture for this mongolian beef.
- 2 teaspoons oil
- 5 cloves garlic, minced
- ½ teaspoon ground ginger
- 2 teaspoons chili paste (optional)
- ½ cup low sodium soy sauce
- ½ cup water
- ½ cup brown sugar
- 1 tablespoon cornstarch, mixed with 1 tablespoon water
- ⅓ cup vegetable oil, for frying
- ½ cup cornstarch
- 1 pounds flank steak, thinly sliced
- ⅓ cup Green onions, sliced
- In a large bowl, combine the sliced steak and cornstarch. Set aside.
- Heat a large skillet to medium high heat, add the oil, garlic,ginger,and chili paste saute for 1-2 minutes. Slowly stir in the water, soy sauce, and brown sugar. Stir until the sugar has completely mixed in, bring to a low simmer. stir in the cornstarch mixture. Keep on a simmer while you cook the meat.
- In a large wok or large fry pan, heat ⅓ cup of oil over medium high heat. Start to add the beef piece by piece to the hot pan. I used a pair of tongs, and make sure to try and shake off excess cornstarch before adding it to the pan. Cook the steak on each side for 1-2 minutes.
- Once the beef has reached your desired doneness, add it to the simmering sauce. Stir until well combined. Add in the green onions and serve over rice or your favorite vegetables.
Adapted from The Woks of Life