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.