Mongolian Beef

• 2 New York Strip Steaks, thinly sliced (about 1 1/2 pounds)
• 3 tablespoons cornstarch
• 2 tablespoons vegetable oil, divided
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• ⅓ cup low sodium soy sauce
• ⅓ cup water
• ½ cup light brown sugar
• 2 green onions sliced into 1 inch pieces
• 1 teaspoon toasted sesame seeds optional

salt and pepper to taste

steamed rice for serving

1. Slice steak into 1/4″ thick piece, against the grain and season with salt and pepper.
2. Toss steak pieces in cornstarch until fully and evenly coated. Set aside.
3. Heat a skillet over medium-high heat and add some oil. Sauté the ginger and garlic until fragrant.
4. Add soy sauce, water and sugar and bring to a boil until sugar dissolves.
5. Pour sauce into a measuring cup and set aside.
6. Place skillet back over heat and add more oil. Add steak and sear until evenly browned on both sides.
7. Pour sauce back into skillet and stir together with meat. Allow sauce to thicken. Add green onion and continue to simmer until sauce is thick enough to coat the back of a wooden spoon.
8. Serve Mongolian beef over steamed rice. So easy!
9. Season sliced steak with salt and pepper. Toss steak in cornstarch until fully and evenly coated. Set aside.
10. Place a large skillet over medium-high heat and add 1 tablespoon oil. Add garlic and ginger and sauté for 1 minute. Add soy sauce, water and sugar and bring to a boil until sugar dissolves, about 2 minutes.
11. Pour sauce into a liquid measuring cup and set aside.
12. Place skillet back over heat and add remaining oil. Add steak and sear until evenly browned on both sides, 1 to 2 minutes per side.
13. Pour sauce back into skillet and stir together with beef. Simmer and allow sauce to thicken, 1 to 2 minutes.
14. Toss in green onion and continue to cook for 1 more minute until sauce is thick enough to coat the back of a wooden spoon.
15. Pour Mongolian beef over steamed rice and serve.
16. Fully Make Ahead
17. Make recipe as written and cool completely. Transfer to an airtight container and store in the refrigerator for up to 3 days. When ready to serve, pour entire mixture into a large skillet and simmer over medium-low heat until warmed through, about 5 to 6 minutes.
18. Freezing
19. To freeze, cool Mongolian beef completely before transferring into a freezer friendly container. Store in freezer for up to 3 months. To reheat, transfer freezer bag to refrigerator and thaw overnight. Pour thawed mixture into a skillet and simmer over medium-low heat until sauce has thickened up and beef has just heated through.

Make Ahead and Freezing

Make Ahead in Components

To make sauce ahead, cool sauce and pour into an airtight container and store in the refrigerator for up to 5 days. To make steak ahead, slice steak and store in an airtight container in the refrigerator for up to 1 day.

When ready to put together, toss beef in salt, pepper and cornstarch. Sear coated steak in skillet as written in recipe. Warm the sauce in a saucepan for a few minutes before adding it to the seared meat. This will help to avoid the temperature dropping in the skillet, not allowing for quick and even cooking.