Mongolian Beef

Mongolian Beef
Recipe Date:
January 29, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 2 lbs flank steak or thinly sliced roast
  • 1/2 tsp ginger, minced
  • 1 tbsp garlic, chopped
  • 1/2 cup soy sauce
  • 2 tsps vegetable oil
  • 1/2 cup water
  • 1/2 cup cup dark coconut sugar (available at Sierra Hills Natural foods)

Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. Don't get the oil too hot.

Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

Dissolve coconut sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

Slice the flank steak against the grain into1/81/4" thick bite-size slices. Dip the steak pieces into the cornstarch or flour to apply a very thin dusting to both sides of each piece of beef.

Heat up oil in a wok  or skillet over medium-high heat until it's nice and hot, but not smoking. Add the beef to the oil and brown and crispy on both sides. Take the meat out and onto paper towels, then pour the oil out of the wok or skillet and wipe out with paper towels, removing brown bits

Add meat to soy sauce mixture. Heat meat and sauce. Cook until heated all the way through

Serve over brown rice and steamed asparagus or snap peas


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