Recipe Mongolian Beef

Jim’s Own Mongolian Beef

This is one of our family favorites. You can serve this flavorful beef over rice or use it in tacos and burritos combined with roasted corn and your favorite trimmings like we did in the picture here.

Servings: 2

1/2 cup low sodium soy sauce
1/2 Jim’s Own Sauce Smokey
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch

Mix the soy sauce and the Jim’s Own Sauce smoky in a bowl.

Slice the flank steak against the grain into 1/4″ thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).

Marinate the steak in the sauce for 30 minutes

Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.

Let the beef sit for about 10 minutes so that the cornstarch sticks.

As the beef sits, heat up one cup of oil in a wok or skillet – make sure the beef is mostly covered with oil.

Heat the oil over medium heat until it’s nice and hot, but not smoking.

Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.

You don’t need a thorough cooking here since the beef is going to go back on the heat later.

Stir the meat around a little so that it cooks evenly.

After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels. Pour the oil out of the wok or skillet.

Put the pan back over the heat, put the meat back into it and add the sauce, cook for two minutes while stirring.

Serve and enjoy

mongolian beef

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