Mongolian beef

Mongolian beef

I don't know where this dish takes its name from because it's nothing from Mongolia. It's something you can find in US asian restaurants and it's delicious. A sweet and savory combo that I love. The beef is super tender, the sauce is thick and syrupy, and it's ready in 15 minutes.

A bed of rice, steamed broccoli and dinner is served! Simplicity is good, especially when it's that yummy. I am pretty sure it'd be delicious with chicken or shrimps too!

Mongolian beef (serves 2) :

  • 250g flank steak
  • 1 tbsp cornstarch
  • 1 tsp minced ginger
  • 2 garlic cloves
  • 60ml (1/4 cup) soy sauce
  • 60ml (1/4 cup) water
  • 50g (1/4 cup) brown sugar
  • 1 tbsp oil

Slice the flank steak finely, against the grain and put the slices in a bowl.

Add cornstarch to the bowl and mix well. Let it sit in the fridge while you prep the rest.

Mince the garlic very finely.

In a bowl, add soy sauce, water and sugar.  

Heat the oil in a pan on medium.

Brown the beef slices a few minutes. Take them out of the pan and set aside.

Add ginger and garlic to the pan and fry it for a few minutes, stirring constantly.

Add the soy sauce you prepped earlier. Stir and let it thicken for 5-6 minutes.

Add the meat back to the pan and let it thicken for 2-3 minutes.

Serve right away over rice with broccoli on the side.