Reader Submission: Mongolian Beef – The Easy Way

The following was submitted by a reader who requested to be anonymous.  We haven’t tried it yet, but will be in the future.

If you try it out, let everyone know how it came out in the comments area below.

Have a recipe you would like to share?  Email it to us at tfdent@sbcglobal.net.

Happy Eating.


Mongolian Beef – The Easy Way

First, The Marinade:

  • 1 1/2 pounds flank steak halved lengthwise, then sliced 1/2 inch thick
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 clove garlic sliced
  • 1 tablespoon dark brown sugar
  • 1/2 tablespoon crushed red pepper flakes
  • In a small bowl whisk together soy sauce, oil, garlic, brown sugar, and red pepper flakes. Set aside.
  • Place sliced steak in a gallon size baggie and pour in marinade.
  • Close and place in fridge for at least 4 hours or longer.

Second, The Sauce:

  • 3/4 cup soy sauce
  • 1/4 cup beef broth
  • 1/2 cup water
  • 1/2 tablespoon crushed red pepper flakes
  • 1/2 teaspoon ground ginger
  • 1/2 cup brown sugar packed
  • 1 tablespoon hoisin sauce
  • 1 tablespoon seasoned rice vinegar
  • 4 cloves garlic minced
  • 1/4 cup cornstarch

 

  • In a medium sized bowl, whisk together sauce ingredients: soy sauce, broth, red pepper, ginger, brown sugar, hoisin sauce, vinegar, garlic, and cornstarch. Set aside.
  • In a large skillet, heat sesame oil over medium high heat.
  • Once hot, add in marinated steak.
  • Cook steak for about 2-5 minutes, or until nicely browned.
  • Pour in sauce, raise heat to high and cook until sauce has thickened and steak is cooked to you liking.
  • Serve immediately over rice and top with sliced green onions, sesame seeds, and more crushed red pepper flakes.

Serves 4

 

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