Tender, succulent beef in a rich and flavorful sweet-savory sauce with green onions. Few Chinese dishes are as irresistibly delicious as Mongolian Beef. This version takes the flavor over the top, is quick and easy to make, and will rival your favorite Chinese take-out!
Course: Entree, Main Course
Cuisine: American, Chinese
Author: Kimberly Killebrew
1poundflank steak or beef tenderloincut into thin strips (this recipe also works great with chicken) (See note for vegan option)
Add some oil to a hot wok or heavy skillet. Lightly coat the beef strips in cornstarch and shake to remove excess. Stir-fry beef until caramelized on both sides. Remove the meat from the wok and set aside. Discard all but 2 teaspoons of the oil.
To make sauce: Add the ginger and garlic to the wok and stir-fry for about 30 seconds. Add remaining sauce ingredients, except for the green onions. Let the sauce simmer for 2 minutes, until sauce begins to thicken.
Return beef to the sauce and stir to coat. Add the green onions and stir again to coat. Simmer for 1 minute seconds. Serve immediately with steamed rice and/or crispy fried cellophane noodles.
Vegetarian/Vegan: Use Yves Meatless Beef Strips, Butler's Soy Curls or tofu (cut into 1/4 in. thick, 1 in. long strips and prepared in the fashion as outlined at http://daringgourmet.com/2013/01/15/creamy-mushroom-and-tofu-stroganoff/)