This simple weeknight Mongolian Beef Stir-Fry has thin slices of steak tossed in cornstarch and quickly fried until crispy. Fresh ginger and garlic add a ton of flavor to the thickened sweet yet savory, brown sugar and tamari (or soy) based sauce. An easy dinner for any day of the week.
1½poundstop loinaka Strip Steak or New York Strip or sirloin steak, sliced very thin
FOR THE SAUCE:
1/3cupdark brown sugar
2tablespoonminced fresh ginger rootabout one 2-inch piece, peeled
2tablespoonsminced fresh garlicabout 5 cloves
1cuplow-sodium beef broth
1/2cuplow-sodium tamarior soy sauce
1/2 to 1teaspoonSriracha
2 to 4tablespoonsextra light olive oilfor frying
1tablespooncornstarchplus 1 tablespoon cold water for cornstarch slurry
2cupscooked jasmine ricefor serving
3green onionsliced thin, for serving
Toss the thinly sliced steak with white pepper and cornstarch until coated evenly. Then set off to the side.
In a bowl combine the sugar, ginger, garlic, broth, tamari and Sriracha.
Heat oil a large wok or 12-inch chefs pan on medium-high. Once hot, work in small batches and evenly place an single layer of the steak into the hot pan. Cook about 2 minutes a side or until the edges are a deep golden color and are crispy. Transfer to a paper towel lined plate and repeat (still in small batches) with the remaining steak.
Use paper towel to carefully wipe most of the oil out the pan. Pour in the sauce and bring to a boil, then pour in the cornstarch slurry while whisking. Once the sauce has thickened, add the crispy steak back into the sauce and serve immediately with your favorite cooked veggie over cooked rice.