Mongolian Beef

Ingredients

  • 500g┬áflank steak┬á, sliced very thinly, across the grain
  • 1/3┬ácup┬ácornstarch
  • 2-4┬áTablespoons┬áoil┬á(vegetable or canola oil)
  • 1/2┬ácup┬álow-sodium soy sauce
  • 1/4┬ácup┬áwater
  • 1/2┬ácup┬álight brown sugar┬á, packed
  • 2┬átsp┬ácornstarch + 2 tsp water
  • 1┬áteaspoon┬áfreshly grated ginger
  • 4┬ácloves┬ágarlic┬á, minced
  • 1/2 tsp sesame oil
  • 1 tbsp chopped coriander
  • 1 tsp chilli paste
  • 1┬ábunch┬ágreen onion┬á, chopped
  • hot cooked rice┬áfor serving

Method

  1. Slice the flank steak into 1/4ΓÇ¥ thin (or thinner) slices, across the grain of the meat.
  2. Lay the slices across a large baking sheet or your cutting board, and toss them on all sides with the 1/3 cup cornstarch.
  3. Place 1 tablespoon oil in a large pan or wok over medium-high heat. Cook the beef in small batches, just until browned on both sides, flipping once, about 30-seconds on each side. (Our goal with the very hot pan is to sear/brown the beef on both sides without cooking it all the way through.) 
  4. Remove the beef to a plate. Add more oil to the pan, if needed, while cooking the meat.
  5. In a small bowl whisk together the soy sauce, water, brown sugar, and cornstarch slurry.
  6. In the same large pan you used to cook the beef, turn the heat to medium, add the ginger and garlic and sauté for 20 seconds.
  7. Add sauce mixture and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes, then add coriander, sesame oil and chilli paste. 
  8. Return beef to the pan with the sauce and toss to combine. Cook for 1-2 more minutes until warmed through. 
  9. Add green onions. Serve warm, over hot cooked rice