As part of the spread I prepared for last Saturday’s house warming party I decided to make my easy recipe of Mongolian beef. Now, Mongolian beef isn’t really known as a finger food for guests but I wanted to add a ‘beef’ plate to the menu and this recipe fit the bill. So easy too! As the night went on, the plate went bare. It was a crowd favorite!
What You’ll Need:
- 2lbs flank steak
- 1/2 cup corn starch
- olive oil
- 1 teaspoon ginger
- 1 tablespoon minced garlic
- 3/4 cup water
- 1 cup soy sauce
- ½ brown sugar
- ½ red pepper flakes
- 1 cup green onions; chopped
Direction:
In a large bowl add corn starch to sliced flank steak. Make sure to coat completely and shake off any excess corn starch.
Heat some olive oil in a large pan or wok over medium-high heat. Add ginger, garlic and stir until you smell a delicous aroma. Add soy sauce, water, brown sugar and red pepper flakes. Cook for about 1-2 minutes and transfer to bowl.
Turn heat to high and add more olive oil. Add beef and cook until brown. Pour sauce back into pan and coat steak. Cook until desired consistancy has been reached (the stickier the better). Add ½ cup of green onions and cook for another 30 seconds.
Remove from heat and plate. Top with the remaining green onions and enjoy!
This recipe is the result of several Mongolian beef recipes.
