This MONGOLIAN BEEF recipe is a MORE AUTHENTIC crispy, flavorful tasty homemade version than the sweet gloopy restaurant style Mongolian Beef you see in many restaurants.
1 pound flank steak, sliced against the grain into ¼-inch thick slices SEE NOTES
1 teaspoon avocado oil
1 egg white
1 teaspoon Bragg’s liquid aminos
1 small can crushed pineapple
1 tablespoon cornstarch
- Drain pineapple into a sieve. Save the pineapple pieces for later.
- Whisk together avocado oil, liquid aminos, pineapple juice, egg white and cornstarch until well blended.
- Pour over beef pieces in a large bowl, stirring to coat well.
- Cover and marinate the beef for 1 hour.
¼ cup cornstarch
- Dredge the meat in the remaining ¼ cup of cornstarch until lightly coated. I go old school and use a paper bag to shake it well.
⅓ cup avocado oil
2 stalks celery, sliced on the diagonal
2 carrots, sliced thin on the diagonal
1 shallot, side thin
- Heat over high heat.
- Lay the flank steak pieces in an even single layer in the wok, and let sear for 1 minute.
- Flip meat and sear another 30 seconds.
- Remove meat and keep warm.
- Add celery, carrots and shallot slices, stir frying a minute or more until soft.
- Remove to meat platter and keep warm.
½ teaspoon minced ginger
1/2-1 teaspoon red pepper flakes
2-3 cloves garlic, minced
1/2 cup Bragg’s liquid aminos
1/2 cup unsalted chicken stock
1/4 cup packed brown sugar
2 tablespoons cornstarch, mixed with 2 tablespoons water
1 bunch green onions, cut into 1-inch long slices on the diagonal
- Drain all but 1 tablespoon of oil from the wok and turn the heat to medium-high.
- Add the ginger and peppers flakes.
- After 15 seconds, add the garlic.
- Stir for another 10 seconds.
- Add the liquid aminos and chicken stock. Bring the sauce to a simmer, add the brown sugar, and stir until dissolved.
- Let the sauce simmer for about 2 minutes.
- Slowly stir in the cornstarch slurry mixture–until the sauce coats the back of a spoon. SEE NOTES
- Add the beef, veggies and scallions and toss everything for another 30 seconds.
- Serve over rice or noodles.
- Garnish with the crushed pineapple.
- Flap meat like that used for carne asada works really well also.
- There should be almost NO liquid as the sauce clings to the beef. If there is still liquid sauce, increase the heat slightly and stir until completely thickened.
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