The crunchiest, yummiest, sexiest Mongolian beef EVER! This recipe for Mongolian beef is seriously one of the best dishes I have ever made. It combines all of my favorite things: sweet yet savory and crunchy yet saucy. It is a surprisingly  quick recipe to make and is super flavorful with relatively few ingredients.

 

The Sauce:

  • 1/4 cup of brown sugar
  • 1/4 cup of soy sauce
  • 2 cloves of garlic
  • 1 1/2 tablespoon of grated ginger
  • 1 tablespoon of vegetable oil
  • 1/4 of water

The Beef:

  • 1 cup of sliced flank steak (I don’t have a scale)
  • 1/4 cup corn starch
  • Vegetable oil for frying

For Decoration:

  • Slices of scallions

Method

  • Combine beef and corn starch. Really massage it into the beef and let it sit while you make the sauce.
  • Combine the sauce ingredient together and go fry up the meat.

  • Put about half an inch depth of oil in a frying pan, heat on medium high heat. Fry the pieces of beef until golden brown.

Watch out it splatters a lot so don’t crowd the pan and stand back a little. Remove and set aside while you make the sauce.

  • You can make the sauce in the same frying pan you used to fry the meat. Simply pour out the oil from the pan pour the sauce mixture into the pan. Allow to bubble for five minutes until the sauce thickens a little and add the beef back in.

  • Cook for another few minutes until most of the sauce is soaked up by that deliciously crunchy beef.
  • Take off the heat and top with scallions. Eat on rice. Or serve as appetizers on toothpicks at room temperature.

 

 

And this is me having fun with my new green screen. So artistic right?!

 

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Best Mongolian Beef EVER!

Best Mongolian Beef EVER!

The crunchiest, yummiest, sexiest Mongolian beef EVER! This recipe for Mongolian beef is seriously one of the best dishes I have ever made. It combines all of my favorite things: sweet yet savory and crunchy yet saucy. It is a surprisingly  quick recipe to make and is super flavorful with relatively few ingredients. 

Ingredients

  • The Sauce:
  • 1/4 cup of brown sugar
  • 1/4 cup of soy sauce
  • 2 cloves of garlic
  • 1 1/2 tablespoon of grated ginger
  • 1 tablespoon of vegetable oil
  • 1/4 of water
  • The Beef:
  • 1 cup of sliced flank steak (I don't have a scale)
  • 1/4 cup corn starch
  • Vegetable oil for frying
  • For Decoration:
  • Slices of scallions

Instructions

  1. Combine beef and corn starch. Really massage it into the beef and let it sit while you make the sauce.
  2. Combine the sauce ingredient together and go fry up the meat.
  3. Put about half an inch depth of oil in a frying pan, heat on medium high heat. Fry the pieces of beef until golden brown. Watch out it splatters a lot so don't crowd the pan and stand back a little. Remove and set aside while you make the sauce.
  4. You can make the sauce in the same frying pan you used to fry the meat. Simply pour out the oil from the pan pour the sauce mixture into the pan. Allow to bubble for five minutes until the sauce thickens a little and add the beef back in.
  5. Cook for another few minutes until most of the sauce is soaked up by that deliciously crunchy beef.
  6. Take off the heat and top with scallions. Eat on rice. Or serve as appetizers on toothpicks at room temperature.
http://www.foodosopher.com/best-mongolian-beef-ever-but-actually/