Mongolian beef

A homemade version of your favorite Chinese takeout.

By GOURMETKOSHERCOOKING.COM
July 14, 2011 12:36
1 minute read.
Beef cooked with coconut milk.

coconut milk beef 311. (photo credit: Courtesy)

MONGOLIAN BEEF

2 teaspoons vegetable oil
½ teaspoon ginger, minced
1 tablespoon garlic, chopped
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
1 cup vegetable oil
1 lb kosher flank steak or skirt steak
¼ cup cornstarch
2 large green onions

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1. Make the sauce by heating 2 teaspoons of vegetable oil in a medium saucepan over med/low heat--do not let the oil get too hot.

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

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

4. Remove it from the heat and slice the flank steak against the grain into ¼” thick bite-size slices.
*Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.

5. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.  As the beef sits, heat one cup of oil in a wok.   

6. Heat the oil over medium heat until it is hot but not smoking. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges.
*You do not need a thorough cooking here since the beef is going to go back on the heat later.

7. Stir the meat around a little so that is cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

8. Put the meat back in the pan and simmer for one minute. Add the sauce, cook for one minute and then add the green onions. Cook for one more minute and serve over white rice.


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