- For the meat:
- 1 lb. flank steak or beef tenderloin cut into thin strips
- Cornstarch for coating
- 2 tablespoons cooking oil
- For the sauce:
- 2 teaspoons fresh ginger minced
- 1 tablespoon fresh garlic minced
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- ¼ teaspoon black pepper
- ½ cup soy sauce
- ½ cup water
- 2 teaspoons cornstarch
- ½ cup brown sugar
- 2 bunches green onions cut into 2 inch pieces
1. Add some oil to a hot wok or heavy skillet. Lightly coat the beef strips in cornstarch and shake to remove excess. Stir-fry beef until caramelized on both sides. Remove the meat from the wok and set aside. Discard all but 2 teaspoons of the oil.
2. To make sauce: Add the ginger and garlic to the wok and stir-fry for about 30 seconds.
3. Add remaining sauce ingredients, except for the green onions. Let the sauce simmer for 2 minutes, until sauce begins to thicken.
4. Return beef to the sauce and stir to coat. Add the green onions and stir again to coat. Simmer for 1 minute seconds.
5. Serve immediately with steamed rice and/or crispy fried cellophane noodles.
Mongolian Beef. To import, drag image to your MacGourmet recipe box.