Mongolian Beef

This has to be by far Mikes most favorite dish that I make. Whenever he sees the flank steak, he gets super excited. He even had the nerve to tell me to be quiet while he was eating last night so he can have a moment with his Mongolian Beef. Weirdo! I love this dish because it’s got a little bit of everything. A little salty, a little sweet, and a little spice!

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Mongolian Beef

  • 1 lb Flank steak
  • 1/4 cup cornstarch
  • 3 tsp canola oil
  • 1/3 tsp fresh grated ginger (about a 1/2 inch piece)
  • 1 tablespoon chopped garlic (about 2-3 large cloves)
  • 1/2 cup water
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 1/2 tsp crushed red pepper flakes
  • 2 bunches of green onions

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Pat your meat down with a paper towel to make sure it is dry then slice into pieces.

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Place your meat and cornstarch into a ziplock back and shake. Using a strainer, shake the excess cornstarch off.

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Heat 1/2 of the oil in the pan at med-high heat and add the garlic and ginger. Stir around for about 30 seconds and then put in your soy sauce, water, brown sugar, and crushed red pepper flakes.

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Let simmer, stirring occasionally, for 2 minutes and then transfer to a bowl and put it to the side.

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Put the other half of your oil into the pan, turn the heat up. Add the meat and stir occasionally until mostly browned.

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Once the meat is done browning, pour the sauce back in, turn down the heat, and let simmer.

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While it’s simmering, chop up your two bunches of green onions. Throw them into the meat, stir around, and let cook for a few minutes.

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Serve over rice and enjoy!

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