Ingredients with Measurements:
- 1 lb flank steak, sliced into thin strips
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/4 cup water
- 1/4 cup green onions, sliced
- 1 head of lettuce, leaves separated
- Sesame seeds for garnish
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a large bowl, toss the sliced flank steak with cornstarch until evenly coated.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the coated flank steak to the skillet and cook until browned on all sides, about 5-7 minutes.
4. In a small bowl, whisk together the soy sauce, brown sugar, garlic, ginger, and water.
5. Pour the sauce over the cooked flank steak and stir to coat.
6. Cook for an additional 2-3 minutes until the sauce has thickened.
7. Remove from heat and stir in the sliced green onions.
8. Serve the Mongolian beef in lettuce cups and garnish with sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 20g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or ribeye steak.
- Cornstarch can be substituted with potato starch or arrowroot powder.
- Brown sugar can be substituted with honey or maple syrup.
- Green onions can be substituted with chives or shallots.
Variations:
- Add sliced bell peppers or carrots for extra crunch and flavor.
- Use ground beef or turkey instead of steak for a different texture.
- Add chili flakes or Sriracha for a spicier version.
Tips and tricks:
- Make sure to slice the flank steak against the grain for a tender texture.
- Don't overcrowd the skillet when cooking the steak to ensure even browning.
- Use a non-stick skillet or wok for easier cleanup.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Arrange the lettuce cups on a platter and place the Mongolian beef in the center. Garnish with sesame seeds and sliced green onions.
Garnishes:
Sesame seeds and sliced green onions.
Pairings:
Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Steamed vegetables
- Egg rolls
- Fried rice
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the steak is tough, make sure to slice against the grain and cook for a shorter amount of time.
Food safety advice:
- Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mongolian beef is a popular Chinese-American dish that originated in Taiwan in the 1950s. It is named after the Mongolian-style barbecue that is popular in Taiwan.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Chinese