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Mongolian Beef Recipe

5 from 1 vote
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Ingredients
  

For the Mongolian Beef

  • 2 pounds NY strip, flank steak, or venison
  • ¾ cup cornstarch
  • ½ cup vegetable oil

For the Sauce

  • 1 ¼ cup soy sauce
  • 1 cup water
  • 3 Tablespoons vegetable oil
  • 2 Tablespoon rice wine vinegar
  • 1 cup brown sugar
  • 4 cloves garlic minced
  • 3 Tablespoons ginger minced
  • 1 teaspoon red pepper flakes
  • 4 green onions thinly sliced

Instructions
 

  • Slice the beef or venison against the grain into ¼ inch strips. Then cut the strips into 2 inch pieces.
  • In a Ziploc bag, add the cornstarch and the sliced meat. Shake the bag and massage the cornstarch into the meat, making sure to cover the meat completely.
  • In a wok or large skillet, heat vegetable oil at medium-high heat until it is shimmering. Add meat in batches, being careful not to crowd the pan. Cook until meat is nicely browned. Remove cooked meat to a bowl lined with paper towels.
  • In a medium saucepan, add soy sauce, water, oil, vinegar, brown sugar, garlic, ginger, and red pepper flakes. Bring the sauce to a boil. Then lower to medium heat and simmer, allowing the sauce to thicken. This should take 20 minutes.
  • Add all the meat back to the wok or skillet and pour the sauce over the meat, stirring to coat all the meat. Cook on medium for about 5 minutes.
  • Serve Mongolian beef over rice and garnish with thinly sliced onions.
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