Garlicky, gingery, crispy, sweet, salty, and oh, so tasty! These words only partially describe 30 Minute Mongolian Beef. When it comes to a quick family dinner, this one has winner written all over it!
30 MINUTE MONGOLIAN BEEF
I may be a bit late arriving at the 30 Minute Mongolian Beef party, but I’m so glad I showed up! It’s no secret that I love to scroll through my Pinterest feed for recipe inspiration, and I must have seen a version of Mongolian Beef every day for the past year or two. With beautiful piece of flank steak in the fridge, I couldn’t put it off any longer. And, with only 30 minutes, my craving was about to be very quickly satisfied.
Again, Dear Reader, as you know, whenever I make meat dishes at home or for Lord Byron’s Kitchen, they very often end up in the hands of our lovely neighbours. This recipe makes enough for eight servings, so I shared the wealth.
CHEAP FLANK STEAK FOR THE WIN!
There was lots of praise for this particular dish from our neighbourhood taste-testers, so I’m happy to report that this recipe is a keeper. It was super easy and inexpensive to make too. In some cases, flank steak can be rather expensive, because even though it an inexpensive cut of meat, it can be seasoned and flavoured so well. And, if the steak is cut across the grain, the meat is so tender.
I think once an ingredient that was once rather cheap gets noticed and increases in popularity, so does the price. Have you ever noticed that? Or am I the only one? I remember when roasted red peppers in a jar were very inexpensive, but now you get about two whole peppers in a jar for nearly $4. No thanks, I’ll make my own at home! I’m not cheap, but I do now a value when I see one!
FAST AND EASY SO THAT THE BEEF STAYS TENDER
Anyway, I digress! Even though the instructions in the recipe card below are clear and defined, I want to reiterate the importance of not over-cooking the beef. The pan needs to be really hot. Sear the beef on each side very quickly at a high temperature, this will ensure that the steak is still pink on the inside. Otherwise, the steak will become too tough.
Also, if you’re much like me, you hate to fry in batches. I know sometimes I have to, but I love it when I don’t! You see, Dear Reader, I have very little patience. I’m one of those ‘give me instant gratification’ types. I hate line-ups – almost as much as I hate waiting for deliveries to arrive. I hate waiting for a response to my questions. And, there’s nothing that I hate more than the response, “I’ll do it later.” Oh, I think that last one is a close tie with “fry in batches.”
But, you must fry the steak in batches. If you don’t, you run the risk of overcrowding the pan, which will create a steam. The steam will result in an over-cooked steak, and a non-crispy, or browned exterior. Is there anyone out there who prefers grey steak over browned steak? I don’t think so!
I promise you, even when cooking in batches, this recipe still comes together very quickly. There’s really no need to rush things. For just this once, cook for the shear pleasure of it, not just out of necessity. There’s a whole world of difference when you cook to relax rather than to rush dinner to the table.
30 Minute Mongolian Beef
- 2 pounds flank steak, sliced across the grain about 1/4 inch thick
- 1/2 cup cornstarch
- 1/2 cup vegetable oil
- 1/4 cup fresh ginger, very finely minced or grated
- 5 cloves garlic, very finely minced
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1 cup brown sugar, lightly packed
- 1 bunch green onions, cut into 2 inch lengths
- Add the flank steak to a mixing bowl along with the corn starch. Use tongs to toss the steak with the corn starch until every piece of steak is well coated. Set aside.
- In a small mixing bowl, whisk together the garlic, ginger, soy sauce, water, and brown sugar until the brown sugar has dissolved. Set aside.
- Heat a large skillet over medium high heat. Add the vegetable oil and wait until the oil is hot.
- Fry the steak slices for 2 minutes on each side. The pan is super hot, so this won’t take long. Fry the steak in batches and in a single layer. Once each batch has fried, transfer to a paper towel lined plate.
- Drain the oil and wipe out any leftover fried bits.
- Add the sauce mixture to the skillet. Allow the sauce to come to a boil.
- Add the fried steak pieces back to the skillet with the sauce. With the heat still on medium-high, toss the steak with the sauce until well coated.
- Add the green onions and toss into the beef and sauce mixture. Once the sauce has reduced by half, remove the steak from the heat and serve immediately.