Mongolian Beef
4
Product(s) Used
Special Diet
Dairy-Free, Gluten-FreeCourse
Main CourseMain Ingredient
BeefOccasion
Quick & Easy, Restaurant FavoritesIngredients
- 12 oz. beef skirt steaks or flank steaks sliced at a slight diagonal, thinly across the grain
- 2 tablespoons cornstarch
- 1 tablespoon peanut oil or canola oil
- 2 green onions thinly sliced diagonally, about 2 in. long
- 1/2 cup San-J Mongolian Sauce
- 1/4 tsp. toasted sesame oil optional
- cooked rice for serving
Directions
- Combine the flank steak and cornstarch in a large bowl, tossing to evenly coat the beef with the cornstarch. Transfer the beef to a strainer and shake off excess cornstarch.
- Heat oil in a wok over high heat until the oil is very hot and just about to smoke.
- Add the beef in a single layer and sear the meat for about 1 minute, stirring to turn the meat about half way through.
- Add Mongolian sauce and cook for about 2 minutes, stirring. Add green onion and toss with the beef, about 15 seconds.
- Finish with toasted sesame oil if desired. Serve with cooked rice. Enjoy!
Check out more Mongolian sauce main course recipes.
