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.”
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
1 teaspoon sesame seeds
- In a large bowl, combine the thinly sliced flank steak with soy sauce, black pepper, garlic, and baking soda.
- Mix thoroughly and set aside for 10 minutes.
- Meanwhile, whisk together all the sauce ingredients except for the cornstarch and cool water.
- Heat a skillet with 1/4 cup olive oil over medium-high heat.
- Stir the cornstarch into the meat.
- 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.
- When the beef is all cooked, add the sauce to the pan and bring to a simmer over medium heat.
- Stir the cornstarch into the water and pour into the sauce.
- Cook 2-3 minutes until it begins to thicken.
- Add the meat back to the pan along with the chopped scallions.
- Heat through and serve over steamed rice or vermicelli rice noodles (as shown), then garnish with sesame seeds.