Recipe of Quick Mongolian Beef

Hey everyone, it is John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Quick Mongolian Beef. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Mongolian Beef, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mongolian Beef delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Mongolian Beef using 15 ingredients and 9 steps. Here is how you can achieve that.

Very tasty and well worth taking time to make. If you do so, please take a photo and post with the recipe - Thank you.

Ingredients and spices that need to be Prepare to make Mongolian Beef:

1. 500 gr flank steak, sliced against the grain
2. 2 tsp oil
3. i tbs soy sauce
4. 1/2 cup cornstrarch, divided
5. 2 cups vegetable oil for frying the beef
6. 3 cloves garlic, minced
7. 1/2 tsp dried red chilli flakes, or to taste
8. i tsp minced ginger
9. 3/4 cup beff broth,chicken broth or water
10. 2 tbs brown sugar
11. 1/2 cup low sodium soy sauce
12. Cornstarch slurrt (
13. 2 tablespoons cornstarch mixed with 2 tablespoons water)
14. 1/4 cup green onions, cut, diagonally, into 1-inch-long slices
15. 2 tablespoons toasted sesame seeds (optional)

Instructions to make to make Mongolian Beef

1. Line a sheet pan with some paper towels.
2. Marinate the sliced flank steak for 1 hour in 1 tablespoon of soy sauce, 2 teaspoons of oil, and 2 tablespoons of cornstarch.
3. Dredge the meat in the remaining cornstarch until lightly covered.
4. Heat 2 cups of vegetable oil in a medium-sized pan over a high heat. Just before the oil starts to smoke, spread the flank steak pieces out evenly in the pan, and cook for 1 to 2 minutes, depending on the heat of your oil. The cooked steak should be light golden-brown and crispy. Remove the steak and place on the sheet pan lined with paper towels and allow to drain.
5. Heat a large sauté pan over a medium heat. Add 1 tablespoon of the oil used to cook the flank steak to the pan. Then add the garlic, dried chili flakes (if using), and ginger. Cook for 15-30 seconds, stirring constantly, until fragrant.
6. Add the broth (or water), soy sauce, and brown sugar. Bring the sauce to a simmer, and stir until the brown sugar has dissolved.
7. Leave the sauce to simmer for around 2 minutes, and then add the cornstarch slurry mixture. Cook, stirring constantly, for 1 to 2 minutes, until the sauce coats the back of a spoon.
8. Add the cooked flank steak and toss it in the sauce until it is well-coated. Cook for a further 30 seconds, until the steak is heated through - all of the sauce should be clinging to the beef. If you think the sauce is too thick, add some more broth or water, 1 tablespoon at a time, to adjust the consistency to your liking.
9. Garnish with cut green onions and toasted sesame seeds, if desired. Serve over a bed of rice, some fried noodles or steamed vegetables.

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