🎀🌶️✨🥩SPICY MONGOLIAN BEEF 🎀🌶️✨🥩
Ingredients
- 2 lbs flank steak cut against grain remove all the fat from the steak
- 1/3 cup cornstarch
- 1 tsp baking soda
- 1/2 cup water
- 1 tsp garlic pepper
- 2 tsp garlic powder
- 2 tbsp soy sauce
- 1 large onion sliced
- green onion stalks only
- 1 tbsp sherry cooking wine
- red pepper flakes
- 3 cups canola oil for cooking meat
🌶️✨🥩SAUCE 🌶️✨🥩
- 1/2 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1/4 cup beef broth
- 2 tbsp cornstarch
- 1 tbsp gochujang sauce
- 1/4 tsp white pepper
- 1 tsp sherry cooking wine
Instructions
- In a large bowl add your flank steak pieces to the bowl add your cornstarch and baking soda and seasonings and mix together. add in water and soy sauce, and wine it should make a wet batter. set to the side in fridge
- in a medium bowl add all sauce ingredients and whisk together until everything is fully incorporated
- In a large frying pan add canola oil and cook meat in batches until it forms a nice brown crust the baking soda will keep it tender. remove meat and add to a paper towel
- in another sauce pan add onion cook onion until caramelized, add the cook beef to pan mix together add sauce and mix the onions and meat until full incorporated cook on low until the sauce thickens..
- add the green onions stalks cook for another 4 -5 minutes.
- top with red pepper flakes and serve over white rice and enjoy.
Video
@thefancymom Mongolian beef on a weeknight? Yes ma’am! 💁🏾♀️ Less than an hour start to finish—served over rice and packed with flavor. Quick, easy, and the kids crushed it 🍽️✨ #MomWin #DinnerInNoTime #TheFancyMomCooks #simplerecipe #simplerecipes #essy #3
♬ original sound - Michael Grande
Notes
Pair this meal with frozen egg rolls from the freezer section.
you can also have your local butcher cut the meat for you so you do not have to cut it yourself. but ask them to remove the fat or it will be chewy.
this meal taste less than 30 minutes to make
