Mongolian Beef

Serving Size: 10 people

This semi-spicy beef dish is a Chinese restaurant staple that tastes even better cooked at home. Add some steamed broccoli and fried rice and you'll have a complete meal.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30

Recipe Serving Size10 people

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove, Wok

Ingredients

2 ½ pound sirloin steak, or flank steak, or tri tip sliced thinly against the grain
1 ½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
½ cup corn starch
2 tablespoon avocado oil
3 teaspoon fresh ginger minced
5 clove garlic minced
5 dry red chili small
1 cup onion cut into slivers
1 ½ cup carrot thinly sliced
½ cup soy sauce
½ cup water
½ cup brown sugar
½ cup green onion cut into 1-inch lengths
1 teaspoon sesame oil

Instructions

Season the sliced beef with salt and pepper, then toss in the cornstarch and set aside.
Heat 1 tablespoon of the oil in a large saute pan over medium-high heat. When hot add the beef slices, spreading them out in the pan. Allow to brown for several minutes then toss. Remove beef from pan and reserve.
Heat remaining tablespoon of oil then add the ginger, garlic, chilies and onions, sautéing for a minute or two.
Next add the carrots, soy sauce, water, and brown sugar. Using a wooden spatula scrape up any brown bits clinging to the pan.
Place lid on pan, lower heat and cook for 5 minutes. Remove lid and stir in the beef. Replace lid and cook an additional 5 minutes.
Stir in green onions and sesame oil.

Reheating Instructions

Reheat in the microwave, covered on reduced power, until heated through.

Nutrition