Note to self: This recipe was inspired and requested by Seher! One of my snapchat followers! I love getting recommendations from you guys, it forces me to get out of my comfort zone and try something new and I get excited researching and trying to find the best recipe to use. I’ve never made Mongolian beef and never had it before so I was excited to try this. Apart from letting the beef marinate for about an hour this was a quick and easy recipe and super flavorful…you won’t need a take out menu for this! You can make your own version at home!
- 1 lb thinly sliced sirloin steak (you can also use chuck or flank steak)
- 2 tsp oil
- 2 tsp soy sauce
- 2 tbsp cornstarch
- ½ cup cornstarch for dredging
- ⅔ cup oil
- 2 tbsp of oil
- ½ tbsp ginger puree
- 1 tbsp chili garlic paste
- ½ tbsp minced garlic
- ½ cup of low sodium soy sauce
- ½ cup chicken stock (½ cup water + ½ chicken bouillon cube)
- 4 tbsp brown sugar
- 2 tbsp cornstarch
- 2 tbsp water
- In a medium bowl add 2 tsp of oil, 2 tsp of soy sauce, and 1 tbsp of cornstarch. Mix well. Add 1 lb of thinly sliced sirloin steak and coat with the sauce.
- Cover with saran wrap and place in the fridge to marinate for about an hour.
- In a bowl add ½ cup of cornstarch and dredge the meat.
- Heat ⅔ cup oil in a large frying pan or a wok over high heat.
- Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and let sear for 1 minute Turn over and let the other side sear for another 30 seconds.
- Remove to a sheet pan lined with a wire rack. The beef should be seared with a crusty coating.
- In a large pot heat 2 tbsp of oil over medium heat. Add ½ tbsp ginger puree, 1 tbsp of chili garlic paste and fry for ~ 15 seconds.
- Add ½ tbsp minced garlic and cook for ~10-15 seconds.
- Add ½ cup of low sodium soy sauce, ½ cup chicken broth and bring it up to a simmer.
- Add 4 tbsp of brown sugar and stir until dissolved. Then let it simmer for ~2 minutes.
- In a small bowl add 2 tbsp of cornstarch and 2 tbsp of water and mix until smooth.
- Slowly pour into the pot and mix until the mixture thickens and coats the back of the spoon.
- Add beef and stir well. There should be almost no liquid as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened. Enjoy!
Original recipe adapted from: http://thewoksoflife.com/2015/07/mongolian-beef-recipe/
2 Comments Add yours
Oh have to try your version of Mongolian beef 😀
Definitely give it a shot! I used less sugar so it’s more savory and kept it a little more saucy so the rice has all that yumminiess to soak up! Lemme know how it goes!