Mongolian Beef

By grammadot

Ingredients

• For the Sauce:
• 1 lb flank steak or beef tenderloin, cut into thin strips (this recipe also works great with chicken) (See note for vegan option)
• Cornstarch for coating
• 2 tablespoons cooking oil
• 2 teaspoons fresh ginger, minced
• 1 tablespoon fresh garlic, minced
• 1 tablespoon hoisin sauce (a critical ingredient, can be found in any Asian store or the Asian section of well-stocked supermarkets)
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 1/2 cup soy sauce
• 1/2 cup water
• 2 teaspoons cornstarch
• 1/2 cup brown sugar
• 2 bunches green onions, cut into 2 inch pieces

Preparation

Step 1

Instructions
Add some oil to a hot wok or heavy skillet. Lightly coat the beef strips in cornstarch and shake to remove excess. Stir-fry beef until caramelized on both sides. Remove the meat from the wok and set aside. Discard all but 2 teaspoons of the oil.
To make sauce: Add the ginger and garlic to the wok and stir-fry for about 30 seconds. Add remaining sauce ingredients, except for the green onions. Let the sauce simmer for 2 minutes, until sauce begins to thicken.
Return beef to the sauce and stir to coat. Add the green onions and stir again to coat. Simmer for 1 minute seconds. Serve immediately with steamed rice and/or crispy fried cellophane noodles.

Instructions