February 17, 2021

Mongolian Beef

Serves : 4-6 people

Prep time : 15 minutes

Cook time : 15 minutes

Cut : Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer. French butchers refer to it as bavette, which means “bib.”

Ingredients :

2 pounds Five Marys Farms flank steak, thinly sliced at a slight angle against the grain (providing extra surface area)

2 tablespoons soy sauce

1 teaspoon black pepper

2 cloves garlic, crushed

1/2 teaspoon baking soda

1/4-1/2 cup corn starch

1 bunch green onions, sliced into 2-inch sections

Mongolian Beef Sauce :

1 cup low-sodium beef stock

2-3 tablespoons brown sugar

1 teaspoon yellow mustard

2 cloves crushed garlic

1 teaspoon sambol chili paste

1/2 cup soy sauce

1 teaspoon sesame oil

1 1/2 teaspoons cornstarch

1/2 cup cool water

Garnish :

1 teaspoon sesame seeds

Instructions :

  1. In a large bowl, combine the thinly sliced flank steak with soy sauce, black pepper, garlic, and baking soda.
  2. Mix thoroughly and set aside for 10 minutes.
  3. Meanwhile, whisk together all the sauce ingredients except for the cornstarch and cool water.
  4. Heat a skillet with 1/4 cup olive oil over medium-high heat.
  5. Stir the cornstarch into the meat.
  6. Fry single layers of the beef, roughly 2 minutes per side (this may take 3-4 batches). The beef should be a deep, golden brown and caramelized when finished.
  7. When the beef is all cooked, add the sauce to the pan and bring to a simmer over medium heat.
  8. Stir the cornstarch into the water and pour into the sauce.
  9. Cook 2-3 minutes until it begins to thicken.
  10. Add the meat back to the pan along with the chopped scallions.
  11. Heat through and serve over steamed rice or vermicelli rice noodles (as shown), then garnish with sesame seeds.


The comments +

Leave a Reply

Your email address will not be published. Required fields are marked *


Join Mary's email list


Follow Five Marys Farms on Instagram


Sign up with your email address to receive news and updates.

Thank you for subscribing!