My favorite Asian dish. Smoky, garlicy, gingery, slightly sweet, tender beef deliciousness. The sauce in this dish is so good for a lot of Chinese food items (like Chicken and String Beans) so the quantity is a lot so save a cup for later.
Rating :
Prep Time : 30 Mins
Cook Time : 10 Mins
Ready In : 40 Mins
Category : Dinner
Tags : Mongolian, Beef, Asian, Dinner
- 1 lb of steak sliced thin (1/8”) against the grain (I like flat Iron Steak) (Tip: Easier to slice thin when still a little bit frozen)
- 1 tablespoon reduced sodium soy sauce
- 1/4 cup cornstarch
- 1 pkg green onions, trimmed, white slice thin (1/8”), green 2” pieces
- 1/2 cup reduced sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar, packed or white sugar
- 1/4 cup Thai Sweet Chili Sauce g
- 2 TBS mirin/sweet Japanese rice wine or dry sherry
- 1 TBS hoisin sauce
- 2 TSP cornstarch
- 1-2 TSP Sriracha or Gochujang
- 1 TSP Sesame Oil
- 1 TSBP Minced Garlic
- 1 TSBP Minced Ginger
- 2 TBS Peanut for griddling (or you can use canola)
1. Add beef to a large freezer bag along with 1 tablespoon soy sauce. Toss to evenly coat. Add ¼ cup cornstarch and toss to evenly coat. Let sit at room temperature 30-60 minutes. Then spread onto a flat sheet.
2. Whisk the sauce ingredients together in a small bowl. I use a Pyrex 2 cup measuring cup.
Coat griddle with 2 tbsp of peanut oil, spreading evenly, add seasoned steak and green onions. Flip steak and onions after 2 min. Add 1 Cup of sauce and watch carefully about 2-3 min until sauce thickens. Return to sheet tray.
Serve, enjoy!