Classic Mongolian Beef

Ingredients

• 1 lb flank steak(paid link)
• ¼ cup cornstarch(paid link)
• 3 tbsp vegetable oil(paid link)
• ½ cup soy sauce(paid link)
• ¼ cup brown sugar(paid link)
• ¼ cup water(paid link)
• 2 tbsp oyster sauce(paid link)
• 1 tsp sesame oil(paid link)
• 3 clove garlic(paid link)
• 1 inch ginger(paid link)
• 2 green onions(paid link)

Instructions

1. 1

   Slice the flank steak thinly against the grain. In a bowl, toss the beef strips with 2 tablespoons of cornstarch until evenly coated.

2. 2

   In a small bowl, whisk together soy sauce, brown sugar, water, oyster sauce, and sesame oil. Set aside.

3. 3

   Mince the garlic and finely grate the ginger. Chop the green onions into 1-inch pieces.

4. 4

   Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and cook until browned on both sides, about 2-3 minutes per side. Remove beef from skillet and set aside.

5. 5

   Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant.

   30 min

6. 6

   Pour the prepared sauce mixture into the skillet. Bring to a simmer, stirring constantly. In a small bowl, mix the remaining 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the simmering sauce and stir until thickened, about 1-2 minutes.

7. 7

   Return the browned beef to the skillet. Add the chopped green onions and toss to coat the beef evenly with the sauce. Cook for another minute until heated through.

Perfect With