Better Than Takeout Mongolian Beef
Mongolian Beef The serving amount here is a moderate four ounces. For us the husband eats two servings. The recipe makes a generous amount of sauce so you can up to double the meat without adjusting sauce. I use a cast iron pan which I can get screaming hot and stainless steel works too. You will not be able to get a good sear in a nonstick pan as it’s not safe to heat them on high. You can read about it here. http://www.goodhousekeeping.com/cooking-tools/cookware-reviews/a17426/nonstick-cookware-safety-facts/
Ingredients
- 1 pound beef cut of choice sliced very thinly into bite sized pieces and dried with paper towels.
- 1 tablespoon safflower or other high heat oil such as peanut oil
- 2 teaspoons sesame oil
- 2 teaspoons safflower/peanut/whatever you used before oil
- 3 cloves of garlic minced about 1 tablespoon
- 1 tablespoon minced grated or jarred ginger
- 1/3 cup brown sugar
- 1/3 cup soy sauce
- 1 tablespoon cornstarch stirred into ½ cup water
- 1 tablespoon toasted sesame seeds
- Optional: thinly sliced green onion or cilantro for sprinkling
Instructions
- Heat oil in large sauté pan or skillet until just smoking. Add beef in single layer being sure not to overfill pan or it will steam instead of sear. Cook in two batches if necessary. It shouldn’t take longer than 1-2 minutes to brown.
- Flip and brown other side. TURN OFF BURNER and then remove beef to plate. If you are using an electric stove, move pan to an unused burner.
- Add oils, ginger and garlic to pan stirring quickly to make sure it doesn’t brown. It will depend on how hot your pan is.
- Add brown sugar and soy sauce and stir until bubbly. If not bubbling, you can turn heat back on to medium.
- Add water/cornstarch, stir in completely and cook until bubbly and then for about 30 seconds.
- Add beef and any juices on plate back to pan and stir until nicely coated.
- Sprinkle with sesame seeds and serve.