30-Minute Mongolian Beef (Page 5 ) | August 3, 2023

1½ pound 1-inch thick sirloin steak
⅓ cup cornstarch
¼ cup canola oil
¼ teaspoon salt
1 tablespoon fresh grated ginger
4 tablespoon garlic, minced
Red pepper flakes or chili oil
⅓ cup reduced sodium tamari sauce (for gluten-free), or soy sauce if you prefer
½ cup water
⅓ cup brown sugar
8 stalks scallions, green parts only, cut into 2 inch pieces

INSTRUCTIONS
Slice the steak in ¼-inch slices. Lay the slices flat, cover with plastic wrap and use a meat pounder to flatten the meat. Put the meat in a ziploc bag and add the cornstarch. Massage the steak and cornstarch together to make sure each piece is fully coated.
Pour the canola oil into a large frying pan, and heat on medium high heat.
Add the steak to the pan in a single layer and cook for 30 seconds per side (1 minute total). Cook the steak in batches rather than over-crowding the pan. Remove the steak from the pan as it finishes cooking, set it aside on a plate, then sprinkle with salt.
Next, add the ginger, garlic, and chili oil or red pepper flakes (if desired for more spice) to the pan and sauté for 10-15 seconds.
Stir in tamari (or soy sauce), water and brown sugar and bring the mixture to a boil.
Fold the steak back in and let the sauce thicken for 20-30 seconds. (The cornstarch used on the steak should thicken the sauce.)
Turn off the heat, add the green onions, and stir to combine.
Serve over white rice, rice noodles or in lettuce wraps.

 

 

 

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