Carrie’s Mongolian BeefPrint Print Without Images
When going out to eat (now a rare occasion with a busy 9 month old at home!) my husband and I usually end up at an ethnic restaurant of some sort. We love all the different flavors and spices, and it seems like there is always something new to try. We are so fortunate that we live close to an abundance of excellent Thai, Japanese, Malaysian and Indian places to choose from!
2 tablespoons coconut oil or vegetable oil
½ medium yellow onion, diced
½ cup (120 ml) soy sauce
¼ cup (60 ml) honey
2 cloves garlic, minced
1 1/2 teaspoons grated fresh ginger
1 tablespoon sesame oil
½ teaspoon red pepper flakes
ground black pepper
1-2 tablespoons cornstarch
1 pound (455 grams) Lepp’s flank steak, thinly sliced against the grain (hold your knife at a 45 degree angle when slicing the steak to get a wider piece. Placing the meat in the freezer for 30 minutes also makes it easier to slice thinly )
1 green onion, sliced, for garnish
- Start cooking your rice according to directions.
- Thinly slice the flank steak against the grain, knife held at a 45 degree angle to produce a bit of a wider cut. Place in a bowl and coat with the cornstarch.
- Heat the coconut oil in a large pan over medium heat. Add the onion and cook for 2 minutes.
- Meanwhile, mix the soy sauce, honey, garlic, ginger, sesame oil, red pepper flakes, and pepper to a glass measuring cup and mix with a flat whisk until well combined.
- Pour that mixture in the pan with the onions and let it come to a gentle boil.
- Place the steak slices in the pan with the sauce, distributing them throughout the pan so as not to overcrowd them. Simmer the meat in the sauce for 4-5 minutes, or just until just cooked through.
- Once the meat has cooked through, place over rice and top with chopped green onion.