Easy Mongolian Beef Stir Fry
- mixing spoon
- 1 lb beef, sliced diagonally
- ¼ cup cornstarch
- 1 Tbsp oil, for the sauce
- 1 cup vegetable oil, for frying
- 3 cloves garlic, minced
- ½ tsp ginger root, grated
- ½ cup soy sauce
- ½ cup water
- ½ cup brown sugar
- 2-3 cups mixed vegetables, green onions, broccoli, carrots, green peas
- Slice 1 pound of beef, place it into a small bowl, and add ¼ cup of cornstarch. Rub it with your hands until every slice of beef is well coated and you don’t see the cornstarch anymore. Set the bowl aside.
- Heat 1 cup of vegetable oil in a large heavy-bottomed skillet. Heat until the oil starts bubbling. Fry beef slices, a few at a time, until they start turning brown and crispy, which takes about 2 minutes. Transfer the fried slices onto a paper towel to remove excess oil.
For the sauce:
- Heat 1 Tablespoon of oil in a skillet, add minced garlic and grated ginger, and cook for about 40 seconds until fragrant.
- Pour in ½ cup of soy sauce and ½ cup of water, add ½ cup of brown sugar, and cook for 5 minutes until sugar dissolves and the sauce thickens a bit. Set the sauce aside.
- Now prepare the vegetables. Cut 3-4 green onions into 2-inch lengths, peel and slice 2 carrots, cut I small broccoli head in pieces (florets only), wash, and throw in a handful of sweet peas.
- Once all beef slices are nice and crispy and are draining on a paper towel, pour out the oil from the skillet, and return the meat back onto medium heat. Pour in the sauce, and add the pre-cut vegetables.
- Bring the sauce to a boil and cook for 2-3 minutes until vegetables turn bright and slightly soften.
- Serve over white rice.