April is almost here and it is snowing again here in Canada so we were craving some comfort food. An easy Mongolian Beef recipe with steamed rice sounded perfect. This recipe only takes about 30 minutes including prep so it’s great for a weeknight meal.
Because Mongolian beef is not typically spicy, you don’t have to add the red pepper flakes. It depends on preference, but either way, you can’t go wrong!
Ingredients
- 1 Pound of stewing beef or flank steak cut into bite sized pieces (about 1-1.5 inch cubes)
- 1 Tablespoon fresh ginger, grated with a Cheese Grater
- 3 cloves of garlic pressed with a Garlic Press
- 1/2 Teaspoon of red pepper flakes (optional)
- 3 stalks of green onion chopped into 1/4-1/2 inch pieces
- 1/3 Cup of low sodium soy sauce
- 1/4-1/3 Cup of brown sugar (depending on how sweet you like yours, I used 1/4 cup)
- 1/3 Cup of water
- 1/4 Cup corn starch
- 4-5 Tablespoons of Canola or Vegetable oil
- Sesame seeds for topping
- Steamed rice for serving
Directions
- Heat 1 Tablespoon of canola oil in a deep pan over medium-low heat, add your garlic and ginger and cook until fragrant (30-60 seconds). Watch carefully and don’t burn your garlic.
- Add your soy sauce, water, brown sugar and red pepper flakes to a bowl or Glass Measuring Cup and Whisk to combine. Add to pan and simmer on low for 10-12 minutes making sure not to burn. (Remove from heat if finished before beef)
- While your sauce reduces, coat the beef with the cornstarch, using less if needed, just make sure to coat evenly.
- Heat about 4 tablespoons of canola oil in a large pan on medium/ medium-high heat and add your beef. Let cook for about 3 minutes per side. (This splatters quite a bit so a mesh Splatter Screen is super helpful)
- Add your beef (drained of excess oil) and green onions to your sauce mixture and toss together.
- Serve over steamed rice and top with more green onion and sesame seeds if desired.
This recipe has been adapted from the site linked below.