Mongolian Beef Stir-Fry

local_grocery_store Ingredients

• 500g beef flank steak, thinly sliced
• 2 tablespoons cornstarch, for coating
• 3 tablespoons vegetable oil, for frying
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1/4 cup soy sauce, none
• 1/4 cup water, none
• 1/4 cup brown sugar, none
• 4 stalks green onions, chopped
• 1 red chili, sliced

restaurant_menu Method

1. 1.Coat the beef slices in cornstarch and set aside for 5 minutes.
2. 2.Heat oil in a large skillet over high heat. Add beef in batches, searing quickly until browned. Remove and set aside.
3. 3.In the same skillet, add more oil if needed, and sauté garlic and ginger until fragrant.
4. 4.Return the beef to the skillet, add soy sauce, water, and brown sugar. Stir well to combine.
5. 5.Cook for an additional 3-4 minutes until the sauce thickens and clings to the beef.
6. 6.Stir in green onions and red chili, cook for another minute.
7. 7.Serve hot with steamed rice or noodles.

lightbulb_outline Tips

• chevron_rightFor an extra tender beef, slice against the grain.
• chevron_rightFeel free to adjust the sweetness or saltiness by tweaking the amount of brown sugar or soy sauce.