Mongolian Beef

This is a crispy, sweet with a little heat, tender beef recipe that the kids will come back for seconds...they do at our house!

Mongolian Beef


Ingredients:


Beef Marinade:

  • 1 Diamond R Flank Steak, or 3 Diamond R Sirloins
  • 1/4c soy sauce
  • 1/4c lime juice
  • 1/4c good olive oil
  • 1T minced garlic

Sauce:

  • 1/4c brown sugar
  • 1t Better than Bouillon Beef
  • 1c hot water
  • 1t sesame oil

Remaining Ingredients

  • 1c vegetable oil
  • 1t fresh grated fresh ginger
  • 3 serrano peppers, or something similar
  • 1T minced garlic
  • 3/4c corn starch
  • 1.5T corn starch
  • 1/2c water
  • Cilantro for garnish


Directions:


Marinate the Beef:

  1. Thinly slice the beef across the grain and place it in a ziplock bag.
  2. In a bowl, combine all the marinade ingredients, stir, and pour over the beef.
  3. Seal the bag and refrigerate for 1 hour (no more than 2). Turn the bag a few times while marinating.

Prepare the Sauce:

  1. Dissolve the Better than Bouillon in hot water, stirring until fully mixed.
  2. Add the remaining sauce ingredients, stir well, and set aside.

Cook the Beef:

  1. Heat oil in a cast iron skillet or wok over high heat.
  2. Remove the beef from the marinade and let it drain for a few minutes. Discard the marinade.
  3. Put the beef and ¾ cup of cornstarch back into the ziplock bag and toss to coat the beef evenly.
  4. Once the oil is hot (almost smoking), fry the beef in two batches. Let the beef brown, then remove it and drain on a paper towel. Careful, it will cook FAST.
  5. Discard all but 1 tablespoon of the hot oil.

Cook the Sauce:

  1. Lower the heat to medium.
  2. Add the serrano peppers and sauté for a few minutes. For extra heat, slice the peppers in half to release the seeds.
  3. Sauté the garlic until it just begins to brown, being careful not to overcook, add the ginger and cook for one minute.
  4. Add the sauce mixture you prepared earlier and let it simmer for a few minutes.
  5. Mix ½ cup of water with 1½ tablespoons of cornstarch to create a slurry.
  6. Slowly stir the slurry into the sauce and cook until the sauce thickens to your liking.

Combine and Serve:

  1. Add the cooked beef back into the pan or wok with the thickened sauce.
  2. Cook for a few minutes until the beef is heated through.
  3. Garnish with chopped cilantro or green onions.

Serving Suggestions:
Serve the beef with fried rice and sautéed broccoli for a complete meal.

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