Mongolian Beef

This has become a family favorite, Mike! I'm trying to introduce the variations Szechuan and Bulgogi, but Mongolian is still the favorite. Thank you for sharing it. - Tom McFarren

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ingredients + garnish

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1-2

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3

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4-5

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6

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7

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– Serve over cooked rice or noodles and garnish with spicy chili flakes, sesame seeds and fresh chopped green onion.

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Enjoy!

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Mongolian Beef

Homemade

This has become a family favorite, Mike! I'm trying to introduce the variations Szechuan and Bulgogi, but Mongolian is still the favorite. Thank you for sharing it. - Tom McFarren

ingredients + garnish

15

1-2

– Cut the flank steak into bite-sized pieces. Add to a bowl. – Whisk together the vegetable oil, soy sauce and cornstarch until smooth. Mix the sauce into the beef and marinate.

3

– Whisk together the soy sauce, beef stock and brown sugar until the sugar is dissolved. Set aside.

4-5

– Heat the vegetable oil in a pan until very hot. – Toss the cuts of marinated beef with the cornstarch to lightly coat. Fry the beef until the beef is crispy.

6

– Once all the beef is stir fried, remove the oil but keep a bit. Add the dried peppers, ginger and garlic. Stir fry.

7

– Pour in the reserved Mongolian beef sauce. – Make a slurry. Pour it into the sauce and stir until the sauce thickens up. – Stir in the reserved beef and slices scallions. Cook to warm the beef.

– Serve over cooked rice or noodles and garnish with spicy chili flakes, sesame seeds and fresh chopped green onion.

&

Enjoy!

Enjoy!

Swipe up to get the full recipe, plus cooking and serving tips!

Swipe up to get the full recipe, plus cooking and serving tips!

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