Mongolian Beef Recipe

Ingredients: – 4 teaspoons vegetable oil – 1 teaspoon minced ginger – 2 tablespoons chopped garlic – 1 ¼ cups low-sodium soy sauce (divided into 1 cup and ¼ cup) – 1 cup water – 3 large green onions, sliced into one-inch length – 1 ½ cups dark brown sugar – Vegetable oil for frying (about 1 cup or so) – 1 pound flank steak

Instructions: 1. For the Sauce: Heat 4 teaspoons of vegetable oil in a medium saucepan over medium-low heat. Be careful not to let the oil get too hot.

Add the minced ginger and chopped garlic to the pan, then quickly add 1 cup of soy sauce and 1 cup of water before the garlic scorches. Toss in the sliced green onions and give it a quick mix.

Dissolve the dark brown sugar in the sauce, then raise the heat to medium and boil the sauce for 2-3 minutes until it starts to thicken. Remove from heat and set aside.

For the Meat: Slice the flank steak against the grain into ¼-inch thick strips, then cut those into 2-inch long pieces. Optionally, tilt the blade of your knife at a forty-five-degree angle to the top of the steak for wider cuts.

In a large glass bowl, combine the remaining ¼ cup of low-sodium soy sauce, 2 tablespoons of Hoisin sauce, and ¼ cup of cornstarch. Mix well, then add the beef and coat thoroughly. 

While the beef marinates, heat up about 1 cup of vegetable oil in a large skillet or wok over medium heat until hot but not smoking.

Add the marinated beef to the hot oil and sauté until the beef just begins to darken on the edges, about 2-3 minutes. 

Remove the cooked beef from the oil using a slotted spoon and transfer it to a plate lined with paper towels to drain. Pour out the excess oil from the skillet or wok.

Serve the beef and onions over rice, optionally pouring some of the leftover sauce on top as desired.