Flank steak works well for Mongolian beef.
Genghis Khan and his conquering hordes of Mongol warriors are said to have originated Mongolian beef, cooking pieces of meat laid atop their swords over a hot fire. Whether that's true or not, what is a fact is that Mongolian beef makes a satisfying meal. To make your own, choose a flank steak or a hangar steak, tasty cuts of beef that are best cooked at a high heat and served rare or medium rare.
Instructions
1. Heat 2 tsp of vegetable/soybean oil in a saucepan over a low-to-medium heat.
2. Add 1/2 cup of soy sauce to the pan. Add the chopped ginger and garlic and cook for 1 minute, stirring occasionally so they do not burn.
3. Add 1/2 cup of brown sugar to the pan. Turn up the heat on the stove and boil the sauce for about four minutes, until it thickens. Remove the pan from the stove.
4. Cut up the steak into bite-sized pieces. Put 1/4 cup of cornstarch into a resealable plastic freezer bag. Add the steak pieces, seal the bag and shake it to coat the pieces with the cornstarch.
5. Add about 1 cup of soybean oil to a skillet or heavy pan on your stove. Turn the heat up to about medium. Add the steak bits and sear them for about two minutes, then remove them from the oil with tongs and put them into a clean bowl or dish.
6. Pour out the oil from the pan. Put the steak pieces back in to sear them further, so that all their sides are browned. Add the sauce to the pan and continue cooking for two minutes. Add the chopped green onions and serve.
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