Description
One of my all-time favorite dishes, Mongolian Beef features tender cubed flank steak marinated with garlic and ginger, finished with a sweet and savory sauce and garnished with green onions.
Ingredients
- 1 ½ lbs flank steak, cubed
- ¼ cup cornstarch
- 2 tablespoons olive oil
- ½ teaspoon minced ginger
- 4 cloves garlic, minced
- ¾ cup soy sauce
- ¾ cup water
- ¾ cup brown sugar
- 1 cup shredded carrots
- Green onions, sliced for garnish
Instructions
- Rub the flank steak with garlic, slice against the grain into ¼-inch pieces, then toss with cornstarch to coat thoroughly.
- Heat olive oil in a skillet over medium-high heat. Sear coated beef slices 2–3 minutes per side until browned; transfer to a crockpot.
- In the same skillet, add ginger and garlic; cook 1 minute until fragrant.
- Pour soy sauce, water, and brown sugar into the skillet; stir to dissolve sugar, then pour over beef in the crockpot.
- Add carrots, and simmer on low 4–5 hours until beef is tender.
- Garnish with sliced green onions. Serve hot with rice or noodles.
Notes
- For extra flavor, marinate beef for 30 minutes before cooking.
- Adjust sugar and soy sauce for preferred sweetness and saltiness.
- Prep Time: 15 minutes
- Cook Time: 4–5 hours
- Category: Main Course
- Method: Slow Cook
- Cuisine: Asian