Lighter Mongolian Beef
- Prep Time: 20 minutes + marinade
- Cook Time: 10 minutes
- Total Time: 30 minutes + time to marinade
- Yield: 4 servings 1x
- Category: Main Dish Beef
- Cuisine: Asian
Ingredients
Scale
For the Marinade:
- 3/4 to 1 pound flank steak, thinly sliced (or use your favorite cut)
- 1 teaspoon sesame oil
- 2 slices ginger
- 1/4 teaspoon five spice powder
- 1 teaspoon corn starch
- 1 tablespoon soy sauce
For the Lighter Mongolian Beef:
- 2 tablespoons oil
- Marinated Beef (above)
- 3 or more green onions, green parts sliced on the diagonal, about 1/2″ pieces, whites thinly sliced. green and white parts kept separate
- 2 tablespoons cornstarch
- 1/4 cup soy sauce (low sodium is best)
- 1/4 cup Sherry
- 1/2 cup water
- 1 tablespoon hoisin sauce
Instructions
For the Marinade:
Mix all of the ingredients except the steak in a large bowl. Add the steak, toss and turn to coat. Refrigerate for at least 30 minutes and up to four hours.
For the Lighter Mongolian Beef:
Heat oil in a large skillet over high heat. When hot, add beef and the white parts of the green onion, cooking quickly to sear beef and stirring often. Do not overcook; remove from the pan when the beef is still slightly pink in the center.
While beef is cooking, add cornstarch to the bottom of a large cup. Add a little bit of soy sauce, stirring into a paste, then add more, stirring to avoid clumps. When smooth, stir in the water, Sherry or Mirin, and hoisin.
Add the mixture to the hot pan, stirring with a whisk, and simmer until desired thickness is reached. Add beef and any juices back to the pan along with the green parts of the green onions and simmer briefly.
Find it online: https://frugalhausfrau.com/2018/12/02/lighter-mongolian-beef/