One of my favorite things to order out when we get Chinese is Mongolian beef. I love ginger and garlic together (one of the world’s most perfect pairings in my opinion), and I love the slight heat from the red pepper mixed with the sweetness from the sugar. I do enjoy making Asian cuisines at home (especially because it ends up being so much healthier), but my repertoire is still a little thin. I’ve never tried Mongolian beef at home, so when I saw this post at Confections of a Foodie Bride a few months back, I bookmarked it immediately.
I reduced the amount of sauce (but not the amount of ginger and garlic) since I used less steak, but next time I might keep the sauce the same. Also, looking at the recipe now, I’m trying to remember if I actually added the water. Hmm. I think I did? But, I’m not so sure. I made this a couple weeks ago so I don’t remember it very clearly. I should probably start posting things as I make them, or at least drafts of them since I tend to be forgetful…
I also had, umm, a slight incident with some sticking to the wok (the leftover sugar burning as I was cooking the meat). Hot wok + sugar = not the best situation for me.
But anyway, this was a great recipe. All the flavors worked so well together, and it was just like delivery. The bonus is it takes no time to make and uses ingredients I almost always have handy. I’ll definitely be making this again (and trying not to burn some of the excess sauce).
Adapted from Pink Bites
2/3 lb. flank steak, sliced across the grain
3 Tbsp. corn starch
3 tsp. canola oil, divided
1/2 tsp. grated ginger
2 cloves garlic, minced
1/3 cup low-sodium soy sauce
1/3 cup water
1/4 cup brown sugar
1/4 tsp. (heaping) red pepper flakes
2-3 large scallions, sliced
Pat the steak pieces and make sure they’re dry; then, toss the steak and cornstarch together. Be sure all pieces are fully coated, but shake off excess corn starch. Mix together the soy sauce, water, brown sugar and red pepper flakes.
Heat half the oil in a wok at medium-high heat and add the ginger and garlic. Once fragrant (30 seconds or so), add the soy sauce mixture. Cook for about 2 minutes and transfer to a bowl.
Turn the heat up on the wok and add the remaining oil. Add the beef and cook, stirring until just browned. Pour the sauce back in and let it cook with the meat. Let the sauce thicken to your liking, and then add the green onions in just before plating.