This Mongolian Beef is authentic and so so good. This recipe originally calls for vegetable oil to fry it in but I used refined coconut oil and that worked really well but that is just a preference, you can absolutely use vegetable oil or whatever other oil you prefer. Serve on top of rice with a simple side of green beans!
Prep Time: 1 hour to marinate + 20 minutes to prep and cook
1 lb flank steak, cut against the grain in 1/4” thick strips
2 tsp olive oil/avocado oil
2 tsp low sodium soy sauce/tamari/coconut aminos
2 tbsp cornstarch
1/3 cup vegetable oil, coconut oil or other oil of choice (you may need a little extra depending on the pan you are using)
5 dried chili peppers (this is optional, I left these out since my kids were eating it)
4 garlic cloves, minced
1/3 cup low sodium soy sauce/tamari/coconut aminos
1/3 cup water or chicken stock
3 tbsp brown sugar (I used coconut sugar)
1 tbsp corn starch or arrowroot powder mixed with 1 tbsp water
2-3 scallions cut diagonally into 1/2 inch pieces
optional: sesame seeds for topping
Place sliced steak in a gallon bag or a large tupperware, add 2 tsp oil, 2 tsp soy sauce and 2 tbsp corn starch. Toss to evenly coat, seal bag or tupperware and refrigerate for 1 hour.
Heat a large pan or wok over medium high heat. Add 2 tbsp of oil of choice (you will likely have to do this in a few batches so just do the oil in batches as well). Once hot, add steak in one layer and let cook, undisturbed for 1-1 1/2 minutes, flip and cook for an additional 30 seconds. Remove and put on a plate. Add more oil if you need to and repeat with the rest of the steak and set all of the steak aside on the plate.
Remove the majority of the oil, leaving about 1 tbsp behind in the pan. With the pan still over a medium-high heat, add the ginger and chili peppers if you are using them. Saute for about 15 seconds before adding the garlic. Add your soy sauce and chicken stock or water. Bring to a simmer and add the brown sugar or coconut sugar and stir until it has completely dissolved.
Let that simmer for 2 minutes. While it is simmering, combine your water and cornstarch and mix well. Once the 2 minutes is up, slowly add the cornstarch mixture, stirring well to incorporate. Simmer for 1 minute until the sauce begins to thicken. Add the beef and scallions to the pan and toss well, cooking for an additional 30 seconds.
Serve over rice and top with sesame seeds.
Recipe adapted from The Woks of Life