This is my take on Mongolian beef. You can absolutely try this with chicken too. Lemme know if you try this out. It’s a 30 minute quick meal!
Cook time: 30 minutes
1 1/2 lbs of thinly sliced beef
Marinate this beef in salt, pepper and 1 T of corn flour
A couple of tablespoons to fry the oil
1 onion sliced into fat slices
1/2 bunch of spring onions greens only in 2 inch slices
2 T’s of chopped garlic
2 T’s of chopped or grated ginger
1 T of roasted Sesame seeds (optional)
1/3 of a cup of kikoman soy sauce
1/3 of a cup of water
4T’s of dark brown sugar or close to 1/2 a cup
1 tsp of corn flour
Mix and keep aside. Check it's seasoning. You may want to add more sugar. Or reduce the salt by add some more water.
Add the canola oil to a large frying pan and heat on medium high heat.
Add the meat, shaking off any excess corn starch, to the pan in a single layer and cook on each side for 1 minute.
You will need to cook the beef in batches because your pan isn't big enough do that rather than crowding the pan, you want to get a good sear on the meat and if you crowd the pan your steak with steam instead of sear.
When the meat is done cooking remove it from the pan. You want the edges to be caramelized.
Add the ginger and garlic to the pan and sauté for 10-15 seconds. Now add the onions. The onions are totally optional. Once fragrant add the meat back in along with the sauce.
Now add the sauce. It should immediately begin to glaze the beef. And should start to thicken in 20-30 seconds
Add the green onions and the sesame seeds, stir to combine everything, and cook for a final 20-30 seconds. Serve immediately with egg fried rice or steamed rice and a side of broccoli. Recipe inspired by Yeh Ghar Ka Hai