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Mongolian Beef

Mongolian Beef  is very delirious.  It’s so sweet, tender and juicy.  This recipe is really easy to follow.



Mongolian Beef

Cuisine:  Mongolia

Prep Time 10 minutes
Total Time 45 minutes
Servings 3


2 tsp Olive Oil

1/2 tsp Minced Ginger

3 Garlic Cloves, finely chopped

1/2 cup Black Soy Sauce

1/2 cup Water

1/2 cup Dark Brown Sugar

Canola Oil for deep frying

8 oz flank steak, sliced very thin

1/4 cup Rice Flour

2 large Scallions


1. Make the sauce by heating 2 teaspoons of Olive Oil in a medium saucepan over medium heat Don't get the oil too hot or you'll get a major spatter when adding the other liquids

2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches

3. Dissolve the brown sugar in the sauce, and then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens

4. Remove it from the heat

5. Slice the flank steak against the grain into ¼ inch thick bite-size slices. Tilt the blade of your knife at about a 45°F. angle to the top of the steak so that you get wider cuts

6. Dip the steak pieces into the rice flour to apply a very thin dusting to both sides of each piece of beef

7. Let the beef sit for about 10 minutes so that the rice flour sticks

8. As the beef sits, heat up one cups of canola oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil) Heat the oil over medium heat until it's nice and hot, but not smoking

9. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges You don't need a thorough cooking here since the beef is going to go back on the heat later

10. Stir the meat around a little so that it cooks evenly

11. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet

12. Put the pan back over the heat, dump the meat back into it and simmer for one minute

13. Add the sauce, cook for one minute while stirring

14. Then add all the Scallions

15. Cook for one more minute then remove the beef and onions with a slotted spoon to a serving plate.

16. Leave the excess sauce behind in the pan.




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