Easy Shaved Steak Recipe
Mongolian Beef should be tender, juicy, and bursting with flavor. This delicious recipe calls for simmering the meat in a spicy ginger garlic sauce to achieve a tasty and perfectly tender result. Top with green onions and plate your meal. It’s as simple as that!
Servings 4
Equipment
- Non-stick Skillet
- Mixing Bowl
Ingredients
- 1 lb beef steak like flank or skirt steak
- 1/3 cup soy sauce low-sodium recommended
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon minced ginger
- 2 teaspoons minced garlic
- 1/3 cup beef broth or water
- 1/2 cup brown sugar
- 4 stalks green onions
Instructions
- Freeze the steak for about 45-60 minutes first to make it easier to slice thinly.
- Slice the steak against the grain into ¼-inch thick pieces.
- Whisk together soy sauce and cornstarch in a medium mixing bowl.
- Add in the beef slices and marinate for about 30 minutes.
- Place a non-stick skillet on medium-high heat, add the oil, minced garlic, and ginger.
- Sauté the minced ginger and garlic for about 1 minute or until fragrant.
- Turn the heat to high, and add the thin beef slices together with the marinade. Make sure not to crowd the pan (cook in batches if needed).
- Cook the beef for about 2 minutes, turning pieces to cook all sides.
- Add brown sugar, beef broth, and green onions. Sauté for 1-2 minutes (taste the sauce and adjust the seasonings according to your own preference). Remove from heat. Serve and enjoy!
Notes
- To get the neatest cut, try freezing the steak for about an hour. When it’s frozen, it’ll be much easier to accurately slice it into ultra-thin slices.
- Marinate the thin-sliced steak before cooking: Marinating your steak will lead to a more tender texture and lots of umami flavor for this Asian-inspired dish.
- This beef cooks quickly over high heat. Be careful not to overcook.