Shelly's Recipe

MONGOLIAN BEEF

Category: Beef

1 lb skirt steak, sliced across the grain
2 tbsp corn starch
3 tsp canola oil, divided
1/2 tsp grated ginger
2 cloves garlic, minced
1/3 cup low-sodium soy sauce
1/3 cup water
1/4 cup brown sugar
1/4 tsp (heaping) red pepper flakes
2-3 large scallions, sliced

Pat the steak pieces and make sure they’re dry; then, toss the steak and cornstarch together. Be sure all pieces are fully coated, but shake off excess corn starch. Mix together the soy sayce, water, brown sugar and red pepper flakes.

Heat half the oil in a wok at medium-high heat and add the ginger and garlic. Once fragrant (30 seconds or so), add the soy sauce mixture. Cook for about 2 minutes and transfer to a bowl.

Turn the heat up on the wok and add the remaining oil. Add the beef and cook, stirring until just browned. Pour the sauce back in and let it cook with the meat. Let the sauce thicken to your liking, and then add the green onions in just before plating.