Mongolian Beef
Servings 6
Ingredients
- 1 cup low sodium soy sauce (Will be too salty with regular soy sauce)
- 3/4 cup water
- 2 tbsp hoisin sauce
- 1/3 cup dark brown sugar
- 2 lbs flank steak, cut into thick strips
- 1/4 cup cornstarch
- 1 1/2 tbsp peanut oil
- 1 tsp minced fresh ginger
- 2 tbsp minced garlic
- 4 scallions cut into 1 inch pieces green parts only
Instructions
- In a medium bowl, mix the soy sauce, water, hoisin sauce, and dark brown sugar. Set aside.
- In a large bowl, toss the steak with the cornstarch so it is coated on all sides. Allow it to sit for 10 minutes.
- Heat your wok to medium-high heat. Add the oil and swirl to coat the wok. Add the ginger and garlic and stir-fry for about 20 seconds, making sure it doesn't burn. Add the steak and stir-fry for about 2 minutes. Transfer the steak to a bowl.
- Add the soy sauce mixture to the wok. When it starts to simmer, return the steak to the wok and stir-fry it in the sauce for 1 to 2 minutes. Add the scallions, stir to combine, and then turn off the heat.
- Serve with rice.