Mongolian beef can be on the table in 35 minutes, according to a recipe that pairs crisp-fried flank steak with a soy, brown sugar, garlic and ginger glaze and green onions. The dish serves four and is recommended over soft rice noodles or rice.
The recipe breaks the time down as 15 minutes of prep, 10 minutes of cooking and 10 minutes of additional time, largely for the beef to absorb its cornstarch coating before frying.
The sauce comes together first. Two teaspoons of vegetable oil are heated in a saucepan over medium heat, then a tablespoon of finely chopped garlic and half a teaspoon of grated fresh ginger are cooked and stirred until fragrant, about 30 seconds. Dark brown sugar (two-thirds of a cup), half a cup of soy sauce and half a cup of water are stirred in. The heat goes to medium-high, and the mixture boils and thickens slightly in about four minutes. It is then removed from the heat and set aside.
For the beef, one pound of flank steak is sliced a quarter-inch thick on the diagonal, placed in a large bowl and mixed with a quarter-cup of cornstarch until thoroughly coated. It rests until most of the cornstarch has been absorbed, about 10 minutes.
Frying the Beef and Finishing the Dish
Vegetable oil is heated in a deep skillet to 375 degrees F (190 degrees C). Excess cornstarch is shaken from the beef slices, which are dropped into the hot oil a few at a time, stirred briefly and fried until the edges become crisp, about two minutes. They are removed with a large slotted spoon and drained on paper towels.
After excess oil is removed from the skillet, the skillet is heated over medium heat. The beef slices go back in and the prepared sauce is stirred in. Two bunches of green onions, cut into 2-inch lengths, are added, and the mixture is brought to a boil and cooked until the onions have just softened and are bright green, about one to two minutes.
The recipe lists nutrition facts per serving as 889 calories, 66 grams of fat, 40 grams of carbohydrates and 34 grams of protein.
Editorial Notes