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Mongolian Beef Recipe

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This recipe for Mongolian Beef, by , is from Gumby's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gary Bryan


1 tbsp vegetable oil
1-2 tsp minced ginger
1 tbsp minced garlic
c soy sauce
c water
c dark brown sugar
1 c vegetable oil
1 lb flank steak
c cornstarch
tsp red pepper flakes, optional
1 bunch green onions, cut on diagonal into 2 inch pieces

Make the sauce. Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.

Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.

Slice flank steak against the grain into -inch slices with the knife held at a 45 degree angle. Some of the really long pieces I cut in half to make them more bite-sized.

Toss flank steak with cornstarch and let sit for 10-15 minutes.

Heat 1 cup vegetable oil in a large pan over medium-high heat.

Add beef (I cook in two batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.

Remove meat with a slotted spoon and discard vegetable oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.

Add red pepper flakes and green onions and remove from heat.

Serve over rice.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes




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