30-Minute Mongolian Beef (Page 2 ) | August 3, 2023

Annonce:

As I mentioned flank steak is usually the cut of meat used for this dish. But it’s a tougher cut of meat, and has never been my favorite, so I used sirloin steaks for my version. You could also use strip steak for this dish.

The steaks were about 1½ inches thick. I cut them into ¼ inch slices.

Then I laid the slices flat, covered them with plastic wrap and used a meat pounder to flatten them.

Then I laid the slices flat, covered them with plastic wrap and used a meat pounder to flatten them

Next, I put the meat in a resealable plastic bag and added cornstarch (this helps the meat crisp up nicely and will thicken the sauce).

I massaged the steak and cornstarch together to make sure each piece was fully coated. Then I let them sit for 15 minutes while I prepped my other ingredients.

Next, I added canola oil to a large frying pan and allowed the pan to heat up over medium-high heat.
Then I added the steak to the pan in a single layer and cooked for 30 seconds on each side (1 minute total).