THIS DISH IS SO GOOD. I found it on Pink Bites and I can’t say enough good things about it. It tastes exactly like something that you’d get at a Chinese restaurant. Mongolian beef is Kramer’s favorite thing to get when we go out for Chinese, so I was really happy that I was able to recreate his favorite dish! I can’t wait to make this again. The sauce is incredible and goes great over rice on its own. Recipe after the jump, as always!
I used cube steak, but you can use whatever cut of meat you’ve got, mostly. Slice it against the grain if you use cube steak, though. I even put mine in the freezer for about 10 minutes to make it easier to slice.
Sprinkle the cornstarch over the sliced beef.
Shake of the excess cornstarch in a colander or mesh sieve.
Add the ginger and the garlic to the pan.
Then add the soy sauce, water, brown sugar and red pepper flakes. Cook the sauce for about two minutes.
And transfer to a bowl.
Cook the meat in the same pan until no longer pink.
Add the sauce back to the pan. I reduced the sauce for about 10 minutes on medium-high heat because I wanted it to be pretty thick, like at a restaurant.
Serve over rice and enjoy!
- 1 lb of flank steak or cube steak, thinly sliced crosswise
- ¼ cup of cornstarch
- 3 teaspoons of canola oil
- ½ teaspoon grated ginger (about ½ inch piece)
- 1 tablespoon minced garlic (about 2 -3 large cloves)
- ½ cup water
- ½ cup low sodium soy sauce
- ½ cup brown sugar
- ½ teaspoon red pepper flakes
- 3 large green onions, sliced
- Rice, for serving
- For the meat, make sure the steak slices are dry by patting them with a paper towel. Slice them into strips, then add the cornstarch to the beef. Place the slices in a strainer and shake off excess corn starch. Begin to cook the rice while you prepare the rest of the meal.
- For the sauce, heat half of the oil in a large wok or pan at medium-high heat and add the garlic and the ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later.
- Place the meat in the same pan, add in the rest of the oil if needed, and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok/pan and let it cook along with the meat.
- You can cook down the sauce to reduce it to thicken or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy. Serve it hot with rice. Serves 2.