Mongolian Beef Recipe Natasha's Kitchen

Slice 1 lb of flank steak thinly against the grain.

Toss the beef slices in 1/4 cup cornstarch until coated.

Set the coated beef aside.

Mix together 1/2 cup soy sauce, 1/4 cup water, 1/4 cup brown sugar, 3 minced garlic cloves, and 1 teaspoon grated ginger in a bowl.

Heat 1/3 cup vegetable oil or avocado oil in a large skillet over medium-high heat.

Shallow fry the beef in batches for 1-2 minutes per side until golden and crispy.

Remove the beef and drain on paper towels.

Pour off most of the oil from the skillet, leaving enough to sauté.

Sauté the garlic and ginger for about 30 seconds until aromatic.

Pour in the sauce mixture and let it simmer for 2-3 minutes until slightly thickened.

Add the crispy beef back into the skillet and toss to coat in the sauce.

Slice 4-5 spring onions into 2-inch pieces and add them to the skillet in the last minute of cooking.

Equipment Needed

Allergens