No need for takeout. Mongolian beef is a treat-yourself dinner for nights in. Learn how to make this chef’s most requested dish.
Mongolian Beef is one of my most requested dishes from clients and for good reason! The beef is super flavorful and reheats perfectly. Enjoy this over a bed of rice or noodles. I guarantee that once you try this, you will make it again and again.
- 1 tablespoon canola oil
- 1 teaspoon ginger, minced (I love using Dorot cubes)
- 1 tablespoon garlic, minced (Dorot cubes as well)
- ½ cup low-sodium tamari
- ½ cup low sodium vegetable or chicken broth
- 1 cup light brown sugar
- 1 cup peanut or canola oil, for frying
- 1 pound steak (shoulder or rib steaks work well), sliced thin into bite-sized pieces against the grain
- ½ cup cornstarch
- 4 scallions, cut into 2-inch pieces
- Prepare the sauce. Heat oil in a saucepan and saute the ginger and garlic for about 30 seconds until fragrant. Add tamari, broth, and brown sugar. Bring to a boil and simmer until sauce thickens about 5 minutes. Remove from heat.
- Prepare the beef. Heat oil in a saute pan until the oil shimmers. Dip beef in cornstarch, making sure to coat it entirely. Shake off excess cornstarch and place carefully in hot oil for about 2 minutes. Remove and drain on a paper towel.
- When all the meat has been fried, place the beef back into the pan and pour in the sauce. Simmer for about 2 minutes. Add scallions and cook for another minute. Serve warm over rice (you’ll have extra sauce, so you can fry another steak if serving more people).
- To reheat, cover and reheat at 350ºF for 15-20 minutes.