Who knew Mongolian Beef was so easy to make?
I always thought it was one of those dishes that took hours to prep. Nope. Turns out I was wrong. It literally takes about 30 to 40 minutes from start to finish.
Plus... it doesn't have any weird or fancy ingredients. In fact, you probably have all the ingredients in your fridge/pantry right now.
You could be eating this in less than an hour.
What are you waiting for?
1 Tbsp vegetable oil
1 Tbsp sesame oil
1 cup soy sauce
1 cup brown sugar
5 gloves garlic, minced
1/2 tsp ground ginger
1/4 tsp Five Spice Powder
1 cup water
2 lbs steak (I used sirloin), sliced into 1 inch pieces
1/2 cup cornstarch
1/2 cup vegetable oil
3 green onions, diced
Prepare sauce - In a small saucepan combine all of the sauce ingredients. Cook and stir over medium heat until sauce thickens and is reduced - about 20 minutes or so. Set aside.
*Note - you can make this a day or two ahead of time and refrigerate, covered, until ready to cook the beef.*
Prepare the beef - In a large plastic bag, toss the beef in the cornstarch to coat.
In a large, non-stick skillet, heat the vegetable oil. When it is hot, add in the beef and cook until well browned. (This took me about 15 - 20 minutes)
FYI - If it all doesn't fit in the pan, you may have to cook it in batches.
Pour the sauce over the beef and stir and cook until sauce starts to simmer - approx 5 or so minutes.
Remove from heat and serve, garnished with the green onions.
Goes very well over rice!
*Note - the sauce will thicken quite fast once it is mixed with the beef - because of the cornstarch. If you find it gets too thick, just whisk in a bit more water to thin it.
So flippin' good.
Sue made this for our Chinese New Year Dinner this year (Click HERE for link) and was my absolute favorite. Word of warning though - it is very rich! A little goes a long way!
We're sharing at these fun linky parties - The Chicken Chick, Ms enPlace, Joy Love Food, and Carole's Chatter