Name: Mongolian Beef Steak
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Asian-inspired
Ingredients: 1 lb thin-cut beef steak (e.g., chuck or flap); 2 tbsp soy sauce, for rubbing; black pepper, to taste; 1/2 cup cornstarch; 3 tbsp vegetable oil; 5 cloves garlic, crushed; 1 inch piece ginger, sliced; 6 dried red chilis; 2 tbsp dry sherry; 1/4 cup soy sauce, for sauce; 1/2 cup water; 2 tbsp brown sugar; 1 tbsp white vinegar

1

Rub the steak with soy sauce and season generously with black pepper.

2

Dredge the steak in cornstarch, ensuring it is fully coated on all sides.

3

Heat oil in a large skillet over medium-high heat. Carefully place the coated steak in the hot oil and fry for about 2 minutes per side, until golden brown and crispy.

4

Remove the steak from the pan and set it aside on a wire rack to drain.

5

In the same pan, add the crushed garlic, sliced ginger, and dried chilis. Sauté for 2 minutes until fragrant.

6

Add the sherry to the pan, followed by the soy sauce, water, brown sugar, and white vinegar. Stir to combine and bring the sauce to a simmer for 1 minute.

7

Return the fried steak to the pan. Spoon the sauce over the steak and continue to simmer until the sauce thickens and glazes the steak.

8

Transfer the steak to a serving plate and pour the remaining sauce with the garlic, ginger, and chilis over the top.

Mongolian Beef Steak

Ingredients

13 Ingredients

Instructions

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