Mongolian Beef
Crispy-edged beef strips glazed in a sticky sweet soy sauce with scallions, better than takeout in 30 minutes.
Ingredients (serves 4)
- 1.5 lbs steak
- 0.5 cup soy sauce
- 0.5 cup brown sugar
- 0.25 cup cornstarch
- 4 scallions
- 3 cloves garlic
- 1 tbsp ginger
- 0.5 cup vegetable oil
- 0.5 cup water
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Save this recipeInstructions
- 1
Slice the steak thin against the grain and toss with the cornstarch until every piece is coated. Let sit 10 minutes.
- 2
Stir together the soy sauce, brown sugar, and water for the sauce. Mince the garlic and ginger and cut the scallions into 2-inch pieces.
- 3
Heat the oil in a wok or 12-inch skillet over high heat and fry the beef in two batches until crispy at the edges, about 2 minutes per batch. Drain on paper towels.
- 4
Pour off all but 1 tablespoon oil and stir fry the garlic and ginger for 30 seconds.
- 5
Add the sauce and simmer until glossy and slightly thickened, about 2 minutes.
- 6
Return the beef, add the scallions, and toss until everything is coated, about 1 minute. Serve over steamed rice.
