Foolproof Mongolian Beef

• Gluten free

• Meat

  • 2 lb Ny strip steak or flank steak

• Produce

  • 4 cloves Garlic
  • 2 tbsp Ginger
  • 3 Green onions

• Condiments

  • 1 cup Soy sauce

• Baking & Spices

  • 1 cup Brown sugar
  • 1/2 cup Cornstarch
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Rice wine vinegar
  • 5/8 cup Vegetable oil

• Liquids

  • 1 cup Water

Found on platingsandpairings.com

Description

Ingredients

• Beef:
• 2 lb NY strip steak or flank steak
• ½ cup cornstarch
• ½ cup vegetable oil
• Sauce:
• 2 tbsp vegetable oil
• 1 cup soy sauce
• 1 cup brown sugar
• 4 cloves garlic, minced
• 2 tablespoons ginger, minced
• 1 cup water
• 1 tablespoon rice wine vinegar
• ½ teaspoon red pepper flakes
• 3 green onions chopped

Directions

• Place the beef in the freezer 15 minutes before ready to begin. This will help firm it up for slicing.
• Slice the beef against the grain in thin, bite-sized strips, about ¼ inch thick.
• Add the cornstarch to a Ziploc bag. Place the meat in the bag and shake, until well coated. Pour out into a strainer or colander and shake off the excess cornstarch.
• In a small sauce pan add the oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar and red pepper flakes. Stir and cook over medium-high heat until sauce thickens (15-20 minutes). Set aside.
• Meanwhile, in a large skillet heat the oil over medium-high heat. When the oil is hot, add some of the beef in a single layer and cook until browned. You will need to do this in batches. Set aside the browned beef on a plate lined with a paper towel and tented with foil.
• Return all beef to skillet and pour sauce over the beef. Stir until coated and cook for a couple more minutes.
• Serve over rice and garnish with green onions.