This is a one pan recipe which means more flavor and less dishes. Who could argue with that?
I always find that there is a subtle complexity to Asian cuisine. Which makes it so fun to make once you learn all the tricks. For this recipe the key is to crisp the edges of the steak. That’s the subtle difference between breaded steak with sauce and true Mongolian beef. I also will add that this recipe is accidentally gluten free (as long as you use gluten free soy sauce). Serve it with some warm white rice and some veggies (suggest stemmed broccoli) and you got yourself a meal.
Ingredients
- 1 pound Flank Steak
- ¼ cup Cornstarch
- 3 TBSP Vegetable oil
- ½ cup Soy sauce
- ¼ cup water
- 1/2 cup brown sugar
- 2 cloves garlic
- 1 tsp minced ginger
- 1/2 tsp Red pepper flakes
- 1 green onion chopped
Instructions
- Cut the steak into strips if not already cut. Then evenly coat the steak with the cornstarch. To do this I put both in a gallon sized ziplock bag and shook it until it was covered.
- In a separate bowl, Combine garlic, soy sauce, ginger, brown sugar, water, half the green onion. Set aside.
- Heat vegetable oil in a pan, then add in the steak. Fry the steak strips on high heat until the edges crisp. Once crisped, remove the steak from the plan.
- Pour the sauce mixture into the pan used to cook the steak. Cook until boiling, then add in the steak and let it return to a simmer for about 7 mins or until sauce thickens.
- Slice the green onion sprinkle on top as a garnish
- Serve with white rice
