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Mongolian Beef

Prep Time 15 minutes
Cook Time 10 minutes
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.