Mongolian Beef

  • 12-16 oz flank or chuck steak, sliced into strips
  • 1/4 cup soy sauce
  • 1/4 cup cornstarch
  • 1/4 cup water
  • 3 tbsp sesame (or other) oil
  • 2 tbsp molasses (or brown sugar)
  • 1 tsp chili garlic paste
  • 1/2 tsp minced ginger
  • black pepper to taste

Marinate beef strips in soy sauce and black pepper for at least one hour. Dredge in cornstarch. Heat oil in skillet or wok on high and add meat, searing on each side for at least one minute (it should be darker and have a crispy coating). Remove meat, reduce heat to medium-high, and pour in remaining marinade plus all other ingredients. Stir well, scraping the bottom of the pan, and heat until thickened (can add a little cornstarch slurry if needed). Add beef back in and stir until well coated. Serve with rice (goes very nicely with Roasted Sesame Broccoli and Carrots!)

This recipe came about while trying to find something to make with a chuck steak we had bought, using supplies we had on hand. I’m happy to say it was a first-try success!

2 thoughts on “Mongolian Beef

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