Mongolian Beef
Mongolian Beef
Serves : 4-6 people
Prep time : 15 minutes
Cook time : 15 minutes
Cut : Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer. French butchers refer to it as bavette, which means "bib” - ORDER YOURS HERE
INGREDIENTS :
2 pounds Five Marys Farms flank steak, thinly sliced at a slight angle against the grain (providing extra surface area)
2 tablespoons soy sauce
1 teaspoon black pepper
2 cloves garlic, crushed
1/2 teaspoon baking soda
1/4-1/2 cup corn starch
1 bunch green onions, sliced into 2-inch sections
Mongolian Beef Sauce :
1 cup low-sodium beef stock
2-3 tablespoons brown sugar
1 teaspoon yellow mustard
2 cloves crushed garlic
1 teaspoon sambol chili paste
1/2 cup soy sauce
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
1/2 cup cool water
Garnish :
1 teaspoon sesame seeds
INSTRUCTIONS :
In a large bowl, combine the thinly sliced flank steak with soy sauce, black pepper, garlic, and baking soda
Mix thoroughly and set aside for 10 minutes
Meanwhile, whisk together all the sauce ingredients except for the cornstarch and cool water.
Heat a skillet with 1/4 cup olive oil over medium-high heat
Stir the cornstarch into the meat
Fry single layers of the beef roughly 2 minutes per side
This may take 3-4 batches
The beef should be deep, golden brown and caramelized when finished
When the beef is all cooked, add the sauce to the pan and bring to a simmer over medium heat
Stir the cornstarch into the water and pour into the sauce
Cook 2-3 minutes until it begins to thicken
Add the meat back to the pan along with the chopped scallions
Heat through and serve over steamed rice or vermicelli rice noodles (as shown), then garnish with sesame seeds
Recipes from Five Marys Farms - pastured, all-natural meats from our family to yours
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Enjoy! - from all of us at Five Marys Farms
