Mongolian Beef

• portionen: 4 servings
• aktive zeit: 20 minutes
• gesamtzeit: 40 minutes

Zutaten

1 tablespoon Vegetable oil

1-2 teaspoons minced ginger

1 tablespoon minced garlic

1/4 teaspoon red pepper flakes

1/2 cup soy sauce

1/2 cup water

3/4 cup dark brown sugar

1 cup Vegetable oil

1 1/2 pounds flank steak

1/2 cup cornstarch

1 bunch green onions, (cut on diagonal into 2-inch pieces)

Anweisungen

Make the sauce. Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.

Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.

Slice flank steak against the grain into 1/4-inch slices with the knife held at a 45 degree angle. Some of the really long pieces I cut in half to make them more bite-sized.

Toss flank steak with cornstarch and let sit 10 to 15 minutes.

Heat 1 cup Vegetable oil in a large pan over medium-high heat.

Add beef (I cooked it in 2 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.

Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.

Add red pepper flakes and green onions and remove from heat.

Serve over rice.