RECIPE SUBMITTED BY Ona Rollins
Mongolian Beef
4 teaspoons canola oil
1 tablespoon ginger, minced
2 cloves garlic, chopped
1 c soy sauce
1 cup water
1 cup dark brown sugar canola oil , for frying (about 1 cup)
2 lb flank steak 1/2 cup cornstarch 4-6 green onions, sliced
Heat 4 tsp. of vegetable oil in a medium saucepan over medium. Add ginger and garlic to the pan and quickly add the soy sauce and water. Put the brown sugar in the sauce and stir until it dissolves, boil the sauce for 2-3 minutes or until the sauce thickens. Remove and set aside. Slice the flank steak against the grain into 1/4″ thick bite-size slices. Add cornstarch to sliced beef and stir to coat. Let the beef sit for about 10 minutes. Heat up oil in a large skillet. Heat the oil over medium heat until it’s hot, but not smoking. Add the beef to the oil and sauté until golden brown. Remove and drain.
Sauté onion until softened. Remove and add to beef. Remove oil from pan and wipe dry. Add beef and sauce mixture to skillet and simmer for 3 minutes.
4 teaspoons canola oil
1 tablespoon ginger, minced
2 cloves garlic, chopped
1 c soy sauce
1 cup water
1 cup dark brown sugar canola oil , for frying (about 1 cup)
2 lb flank steak 1/2 cup cornstarch 4-6 green onions, sliced
Heat 4 tsp. of vegetable oil in a medium saucepan over medium. Add ginger and garlic to the pan and quickly add the soy sauce and water. Put the brown sugar in the sauce and stir until it dissolves, boil the sauce for 2-3 minutes or until the sauce thickens. Remove and set aside. Slice the flank steak against the grain into 1/4″ thick bite-size slices. Add cornstarch to sliced beef and stir to coat. Let the beef sit for about 10 minutes. Heat up oil in a large skillet. Heat the oil over medium heat until it’s hot, but not smoking. Add the beef to the oil and sauté until golden brown. Remove and drain.
Sauté onion until softened. Remove and add to beef. Remove oil from pan and wipe dry. Add beef and sauce mixture to skillet and simmer for 3 minutes.
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