30-Minute Mongolian Beef

By Late2Serenity

This recipe can be easily doubled to serve 4.

The key to cooking with cornstarch is that it must come to a boil in order to serve its purpose as a thickener.

Ingredients

• Vegetable oil
• 1/2 teaspoon minced fresh ginger
• 1 tablespoon minced garlic
• 1/2 cup low sodium soy sauce
• 1/2 cup water
• 2/3 cup dark brown sugar
• 1 (1-pound) flank steak
• 1/4 cup cornstarch
• 3 scallions (green parts only), sliced into 1-inch pieces

Details

Servings 2
Preparation time 20mins
Cooking time 30mins
Adapted from justataste.com

Preparation

Step 1

Heat 2 teaspoons vegetable oil in a small saucepot over medium-low heat. Add the ginger and garlic and sauté until golden, about 2 minutes. Add the soy sauce and water, stirring to combine.

Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.

Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the cornstarch. Place the coated pieces of steak in a sieve and shake off any excess cornstarch. Allow the steak to sit 10 for minutes.

Place a large sauté pan or wok over medium-high heat and add 1/2 cup vegetable oil. Once the oil is hot (but not smoking), add the beef to the pan and sauté for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the steak from the pan with a slotted spoon and transfer it onto a paper towel-lined plate. Pour any excess oil out of the wok.

Place the sauté pan back over medium heat. Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak and cook at a boil, stirring constantly, 2 minutes. Add the sliced scallions, stirring to combine.

Transfer steak and scallions with a slotted spoon to a plate and serve.