Mongolian Beef

Last night was hectic with the senior night softball game! Matt has been cooking all week this week and he has made awesome dinners! Serious ladies don’t get too jealous but I have the best husband ever! We have also been searching for a house to buy and we have been crazy busy! This was probably my favorite thing we have eaten this week. It had great flavor and I love chinese food!


2 lbs. sliced flank steak
1 teaspoon fresh minced ginger
2 Tablespoon minced garlic
1 1/3 cup dark brown sugar
1 cup soy sauce
1/2 cup water
Sliced green onions
Vegetable oil
1. Slice the beef into ¼ inch thick slices (HINT: if you tilt
the blade 45° you’ll get wider cuts). Coat steak with a thin coat of cornstarch
and place in fridge for 10 to 15 minutes so that the starch will adhere better to
the steak.
2. In a sauce pan heat 2 tsp. vegetable oil over medium heat
and sauté ginger and garlic for about 2 minutes then combine soy sauce, water,
and brown sugar. Boil sauce for 3 mins and then remove from heat, stir
3. Heat enough oil, over medium heat, so that the meat will be
submerged when fried. Don’t allow the oil to smoke. Remove coated sliced steak
from fridge and fry for 2 minutes or until the edges start to darken, remove
and pat dry. Empty oil or use a different pan and heat over medium low, add
fried meat to pan and heat for about a minute, stirring so meat does not burn.
4. Add sauce to simmering meat, cook for about a minute. You
may add green onions at this point or garnish on plate. Plate over rice and
NOTES: if sauce is too thick you may add up to 1 cup of
water, depending on your preference, I like a thicker sauce.




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