Mongolian Beef
Easy and delicious Mongolian Beef made right at home. Tender beef with a sweet soy sauce glaze, and scallions come together for fabulous Chinese take-out at home.
Servings: 2
Ingredients
- 8-12 ounces beef (sliced thin) Sirloin, Flank, or Beef Tenderloin will all work
- 4 tbsp cornstarch
- 5 tbsp vegetable oil
- 1/2 tsp fresh grated ginger
- 4 garlic cloves minced
- 1/3 cup soy sauce
- 1/3 cup water
- 1/2 tbsp Worcestershire sauce
- 1 tsp rice wine vinegar
- 1/2 cup brown sugar
- 3 scallions diced, divided
Instructions
- Measure 4 tablespoons of cornstarch and place in a bowl. Dip each strip of beef tenderloin in the cornstarch to coat. Lightly shake off excess corn starch. Allow beef to sit for about 10 minutes before cooking.
- Heat vegetable oil in a wok or large skillet on medium-high heat. Sauté the beef strips, cooking a few at a time, until they start to crisp. This should only take a few minutes because the beef is thinly sliced.
- Remove beef from pan and set aside.
- Lower heat to medium and sauté garlic and ginger for about 1 minute, making sure not to burn the garlic.
- Add in soy sauce, water, Worcestershire sauce, rice wine vinegar, and brown sugar. Stir to combine all of the ingredients.
- As the sauce begins to thicken, add the beef back to the pan along with half of the scallions. Cook for an additional 2-3 minutes to heat through.
- Serve over rice and top with remaining diced scallions.