30 Minute Mongolian Beef Stir-Fry

30 Minute Mongolian Beef Stir-Fry

1½ lbs. flank steak, cut across the grain into ¼-inch strips
3 tbsp. cornstarch
2 tbsp. vegetable oil
For the sauce :
1 tbsp. vegetable oil
3 cloves minced garlic
¼ tsp. fresh grated ginger root (or paste)
½ c. water
⅓ c. hoisin sauce

  • Toss the strips of beef in the corn starch and let them sit on the cutting board for 15 minutes.
  • Meanwhile, prepare the sauce. In a small saucepan set over medium heat add the vegetable oil. When the oil is hot, lightly sauté the garlic for a minute, then add the ginger and cook for 30 seconds. Pour the remaining ingredients in the pan and simmer for 5 minutes or until the sauce begins to reduce or thicken. Keep warm while preparing the rest of the ingredients.
  • In a large skillet set over medium-high heat, add the 2 tablespoons of vegetable oil. When the oil is hot, quickly stir-fry the beef in 2-3 batches. You want it to be nice and crisp on the outsides, but not cooked throughout. Transfer cooked beef to a plate. If the pan has a lot of oil in it, remove all but 1 tablespoon of oil.
  • etc

  • For Full Instruction: lifemadesimplebakes.com

    Rated 4/5 based on 244 Reviews

    Iklan Atas Artikel

    Iklan Tengah Artikel 1

    Iklan Tengah Artikel 2

    Iklan Bawah Artikel