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    Easy Mongolian Beef

    Easy Mongolian Beef


    Mongolian Sauce (Optional)

    • 2 Tablespoons vegetable oil
    • 1 cup low-sodium soy sauce
    • 1 cup brown sugar
    • 4 cloves garlic (minced)
    • 2 Tablespoons ginger (minced)
    • 1 cup water
    • 1 Tablespoons rice wine vinegar
    • 1/2 teaspoon red pepper flakes
    • 3 green onions (thinly sliced )



    1. lace the beef in the freezer 15 minutes before ready to begin. This will help firm it up for slicing.
    2. Slice the beef against the grain in thin, bite-sized strips, about 1/4 inch thick.
    3. Add the cornstarch to a Ziploc bag. Place the meat in the bag and shake, until well coated. Pour out into a strainer or colander and shake off the excess cornstarch.
    4. In a small sauce pan add the oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar and red pepper flakes. Stir and cook over medium-high heat until sauce thickens (15-20 minutes). Set aside.
    5. Meanwhile, in a large skillet heat the oil over medium-high heat. When the oil is hot, add some of the beef in a single layer and cook until browned. You will need to do this in batches. Set aside the browned beef on a plate lined with a paper towel and tented with foil.
    6. Return all beef to skillet and pour sauce over the beef. Stir until coated and cook for a couple more minutes.
    7. Serve over rice and garnish with green onions.

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