Mongolian Beef

 Mongolian Beef
by #Sidra Khalil‎

1 1/4 lbs beefsteak thinly sliced
1/4 cup + 2 teaspoons cornstarch divided use
3 tablespoons vegetable oil1
1/2 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon toasted sesame oil
1/2 cup low sodium soy sauce
1/3 cup water
1/2 cup dark brown sugar
1/2 cup green onions cut into 1-inch pieces
salt and pepper to taste

Place the steak and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.

Heat the vegetable oil in a large pan over high heat.

Add the meat in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!). Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.


Remove the meat from the pan and place on a plate lined with paper towels.

Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.

Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.

Add the meat and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.