Mongolian Beef

Mongolian Beef

Despite its name, Mongolian beef did not originate in Mongolia. It is a Chinese-American dish adapted from the beef component of Mongolian barbecue. Curiously enough, Mongolian barbecue is not Mongolian nor is barbecuing involved in its cooking. Info from Devour Asia

Ingredients
  • 1½ lb flank steak
  • ¼ cup cornstarch
  • 2 tbsp olive oil
  • ½ tsp minced garlic
  • ¾ cup soya sauce
  • ¾ cup water
  • ¾ cup brown sugar
  • 1 cup matchstick cut carrots
  • green onions for garnish
  • 1 tbsp sambal oelek
 
Instructions
  1. Cut flank steak into thin strips. Add the flank steak and cornstarch to a ziplock bag. Shake to coat.
  2. Add olive oil, minced garlic, soy sauce, water, brown sugar carrots and the sambal oelek to the slow cooker. Stir the ingredients. Add coated flank steak and stir again.
  3. Cook for high 2-3 hours or on low 4-5 hours. Serve over rice and garnish with green onions.

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Mongolian Beef
 
Prep time
Cook time
Total time
 
Despite its name, Mongolian beef did not originate in Mongolia. It is a Chinese-American dish adapted from the beef component of Mongolian barbecue. Curiously enough, Mongolian barbecue is not Mongolian nor is barbecuing involved in its cooking.
Recipe type: Main Dish
Cuisine: Chinese/American
Serves: 4
Ingredients
  • 1½ lb flank steak
  • ¼ cup cornstarch
  • 2 tbsp olive oil
  • ½ tsp minced garlic
  • ¾ cup soya sauce
  • ¾ cup water
  • ¾ cup brown sugar
  • 1 cup matchstick cut carrots
  • Green onions for garnish
  • 1 tbsp sambal oelek
Instructions
  1. Cut flank steak into thin strips. Add the flank steak and cornstarch to a ziplock bag. Shake to coat.
  2. Add olive oil, minced garlic, soy sauce, water, brown sugar carrots and the sambal oelek to the slow cooker. Stir the ingredients. Add coated flank steak and stir again.
  3. Cook for high 2-3 hours or on low 4-5 hours. Serve over rice and garnish with green onions.

 



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