Mongolian Beef

Mongolian Beef


  • 1/2 teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • 1 pound flank steak
  • 1/4 cup cornstarch


  1. Coat meat in cornstarch, let sit for 5 minutes
  2. Heat 1 cup oil in skillet or wok, and then add coated meat
  3. Cook until done to your liking
  4. Remove meat from pan.
  5. Use 1 tablespoon oil, add ginger and garlic, stir fry for 30 seconds. Add soy sauce, water, dark brown sugar. Heat until sugar melts bring to boil.
  6. When it starts to thicken, add meat, let simmer until sauce thickens. (You may need to add a little cornstarch for desired consistency).

For this meal freeze the meat in a separate bag after you have cooked it and place all the sauces into a smaller bag  nearby. When you plan to re heat it, the meal takes only a few minutes extra to mix together. Serve over fresh steamed rice and fresh green onions.


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