Easy Mongolian Beef

Mongolian Beef

 Mongolian Beef is one of our favorite go to recipes. The meat is flavorful and tender and when served over a bed of rice, you have a complete meal. 

With the rising meat prices, we buy a beef roast and trim off the fat. This is so much more economical than buying a steak.

Ingredients

1 lb. beef roast or steak with fat trimmed off
1/4 c. cornstarch
2 Tbs. vegetable oil
3 to 4 cloves garlic, minced
2 tsp. minced ginger
1/3 to 1/2 c. soy sauce
1/3 c. water
1/2 c. brown sugar
1 onion sliced into half rings
salt and pepper to taste
1/8 to 1/4 tsp. red pepper flakes
hot cooked rice

Directions

Slice the roast against the grain into 1/4 inch thick slices. Place the slices in a glass or plastic bowl. Sprinkle the cornstarch over the sliced beef, making sure each piece is fully coated with the cornstarch.  Set aside.

In a large cast iron skillet, heat the oil over medium-high heat. Add the roast slices in a single layer to the skillet and cook for one minute on each side.  You will probably need to cook the meat in batches because you don't want to crowd the pan. This will give your meat that nice sear to lock in the juices.  Remove the beef when done and set aside.

Add the onion to the pan. Sauté until the onion is translucent and tender.  Add the ginger, and garlic. Saute for 15 seconds.  

Stir in soy sauce, water, and brown sugar to the skillet.  Bring the mixture it to a boil. Add salt, and pepper to taste, along with the red pepper flakes.

Add the steak to the skillet. Cook and stir until the sauce thickens and the meat is heated through. Serve over a bed of rice.