This recipe is a special request from a couple of friends. It also happens to be one of my husband’s favorite dishes when we go out to Chinese restaurants, so he was more than happy for me to test out my hand at this popular dish.
Ingredients:
- 2 teaspoons vegetable oil
- 1/2 teaspoon minced ginger
- 1 tablespoon chopped garlic
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- 1 cup vegetable oil
- 1 lb flank steak
- 1/4 cup cornstarch
- 1 cup green onions (cut into 1 inch pieces)
Let’s Cook!
1. Cute the flank steak into 1/4 inch thick bite-size slices.
2. Dip the steak pieces into the cornstarch to apply a thin dusting to both sides of each piece of beef.
3. Let the beef sit for about 10 minutes so that the cornstarch sticks.
4. While the beef is sitting, make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
5. Add ginger and garlic to the pan and quickly add the soy sauce and water so that the ginger and garlic do not burn.
6. After the mixture has cooked for about 1 minute, dissolve the brown sugar in the mixture, then raise the heat to about medium and boil the sauce for 2-3 minutes until the sauce thickens.
7. Remove the sauce from the heat and set aside.
8. Heat up one cup of oil in a wok over medium heat for about 1 minute.
9. Add the beef to the oil and sauté for two minutes.
10. After 2 minutes, remove the beef from the wok and discard the oil.
11. Put the wok back over the heat, place the meat back into it and simmer for one minute.
12. Add the sauce to the meat and cook for one minute while stirring, then add the green onions.
13. Cook for one more minute, then serve the dish with jasmine rice.
14. Enjoy!
Note: if you want to make Mongolian Chicken or Mongolian Triple (beef, chicken and shrimp), then just use whatever type of meat that you prefer. If you do use shrimp, make sure that you cook the other meats first because shrimp will cook faster than chicken and beef.
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{ 7 comments… read them below or add one }
YUMMY!! Guess what I am making for dinner tomorrow night? This looks great.
Awesome! Let me know how it turns out!
This looks delish! I have everything but the cornstarch and flank steak… i guess that’s an important ingredient. I’ll have to try this out the next time I decide to cook.
Ohh! And I’m growing some fresh veggies and herbs starting next week.. so let me know if you want any.
Ooo.. fresh veggies and herbs! I’ve been wanting to try that too! I’ll be happy to take some off of your hands if you have extra!
Okay.. I just realized they probably won’t be actual plants for about another month or so. I’ll let you know if they’ve survived.
Thanks for posting this recipe! There are a couple more steps than I expected, but I think I’m definitely going to try to make this. One question, if you use chicken or shrimp, do you still use the cornstarch?
Awesome Michele! Yes, you would still use cornstarch with chicken and/or shrimp.
However, as a side note – for me, cornstarch is almost always an optional ingredient. It’s generally used as a thickening agent in sauces, so if you want something healthier, just skip the cornstarch and boil the meat in water to cook it, then add it to the sauce.