Mongolian Beef Stir-Fry

This simple weeknight Mongolian Beef Stir-Fry has thin slices of steak tossed in cornstarch and quickly fried until crispy. Fresh ginger and garlic add a ton of flavor to the thickened sweet yet savory, brown sugar and tamari (or soy) based sauce. An easy dinner for any day of the week.

📝 Ingredients

• 1 1/2 pounds top loin (aka Strip Steak or New York Strip or sirloin steak, sliced very thin)
• 1/2 teaspoon white pepper
• 3 tablespoons cornstarch
• 1/3 cup dark brown sugar
• 2 tablespoon minced fresh ginger root (about one 2-inch piece, peeled)
• 2 tablespoons minced fresh garlic (about 5 cloves)
• 1 cup low-sodium beef broth
• 1/2 cup low-sodium tamari (or soy sauce)
• 1/2 to 1 teaspoon Sriracha
• 2 to 4 tablespoons extra light olive oil (for frying)
• 1 tablespoon cornstarch (plus 1 tablespoon cold water for cornstarch slurry)
• 2 cups cooked jasmine rice (for serving)
• 3 green onion (sliced thin, for serving)

👨‍🍳 Instructions

1. 1Toss the thinly sliced steak with white pepper and cornstarch until coated evenly. Then set off to the side.
2. 2In a bowl combine the sugar, ginger, garlic, broth, tamari and Sriracha.
3. 3Heat oil a large wok or 12-inch chefs pan on medium-high. Once hot, work in small batches and evenly place an single layer of the steak into the hot pan. Cook about 2 minutes a side or until the edges are a deep golden color and are crispy. Transfer to a paper towel lined plate and repeat (still in small batches) with the remaining steak.
4. 4Use paper towel to carefully wipe most of the oil out the pan. Pour in the sauce and bring to a boil, then pour in the cornstarch slurry while whisking. Once the sauce has thickened, add the crispy steak back into the sauce and serve immediately with your favorite cooked veggie over cooked rice.
5. 5Garnish with thinly sliced green onions.