Mongolian Beef

Updated at: Fri, 10 Nov 2023 12:30:18 GMT

Step 1

1. Slice the flank steak against the grain (the grain is the length of the steak) the long way 1/4 inch think pieces.

Step 2

2. Add slice beef to a ziploc bag with the cornstarch. Press the steak around in the bag making sure each piece is fully coated with cornstarch and leave it to sit.

Step 3

3. Add the canola oil to a large frying pan and heat on medium high heat.

Step 4

4. Add the steak, shaking off any excess corn starch, to the pan in a single layer and cook on each side for 1 minute.

Step 5

5. If you need to cook the steak in batches because your pan isn't big enough do that rather than crowding the pan, you want to get a good sear on the steak and if you crowd the pan your steak with steam instead of sear.

Step 6

6. When the steak is done cooking remove it from the pan.

Step 7

7. Add the ginger and garlic to the pan and sauté for 10-15 seconds.

Step 8

8. Add the soy sauce, water and dark brown sugar to the pan and let it come to a boil.

Step 9

9. Add the steak back in and let the sauce thicken for 20-30 seconds.

Step 10

10. The cornstarch we used on the steak should thicken the sauce, if you find it isn't thickening enough add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.

Step 11

11. Add the green onions, stir to combine everything, and cook for a final 20-30 seconds.

Step 12

12. Serve immediately.

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