Mongolian Beef
Quick

Mongolian Beef

Serves
4-6
Prep Time
15 minutes
Cook Time
15 minutes

Ingredients

For the Mongolian Beef

  • 2 pounds Five Marys Farms flank steak, thinly sliced at a slight angle against the grain (providing extra surface area)
  • 2 tablespoons soy sauce
  • 1 teaspoon black pepper
  • 2 cloves garlic, crushed
  • 1/2 teaspoon baking soda
  • 1/4-1/2 cup corn starch
  • 1 bunch green onions, sliced into 2-inch sections

MONGOLIAN BEEF SAUCE

  • 1 cup low-sodium beef stock
  • 2-3 tablespoons brown sugar
  • 1 teaspoon yellow mustard
  • 2 cloves crushed garlic
  • 1 teaspoon sambol chili paste
  • 1/2 cup soy sauce
  • 1 teaspoon sesame oil
  • 1 1/2 teaspoons cornstarch
  • 1/2 cup cool water

GARNISH

  • 1 teaspoon sesame seeds

Directions

  1. In a large bowl, combine the thinly sliced flank steak with soy sauce, black pepper, garlic, and baking soda

  2. Mix thoroughly and set aside for 10 minutes

  3. Meanwhile, whisk together all the sauce ingredients except for the cornstarch and cool water.

  4. Heat a skillet with 1/4 cup olive oil over medium-high heat

  5. Stir the cornstarch into the meat

  6. Fry single layers of the beef roughly 2 minutes per side

  7. This may take 3-4 batches

  8. The beef should be deep, golden brown and caramelized when finished

  9. When the beef is all cooked, add the sauce to the pan and bring to a simmer over medium heat

  10. Stir the cornstarch into the water and pour into the sauce

  11. Cook 2-3 minutes until it begins to thicken

  12. Add the meat back to the pan along with the chopped scallions

  13. Heat through and serve over steamed rice or vermicelli rice noodles (as shown), then garnish with sesame seeds