Sirloin Steak, sliced into bite size strips (You can also use flat or skirt steak)
1 sliced Sweet Onion
container of Mushrooms (I love Baby Bellas or Crimini)
5 chopped Green Onions
½ cup Soy Sauce
½ cup Water
⅓ cup Brown Sugar
1 tbsp Minced Garlic
1 tbsp Minced Ginger
½ tsp Ground Red Pepper
Corn Starch
Vegetable Oil
Instructions
In a small pan, heat a tbsp of Vegetable Oil over medium high heat. Then add in garlic and ginger and stir constantly for about a minute so that it does not burn.
Add soy sauce, water, brown sugar and ground red pepper to the pan, and whisk for 2 minutes, then remove from heat and set aside.
Dip and thinly coat your steak strips in corn starch. (I put some corn starch on a paper plate, coat the piece, and then set aside.)
Cover the bottom of your wok or large pan in vegetable oil, heat over medium high heat.
Add in strips of steak in a single layer, turning once after 30 seconds, then remove and set aside. (You don't want to cook the steak now, just get a good sear on them.)
Once all the steak has been flash fried, add the onions, mushrooms and green onion to the wok, and cook through over high heat.
Once at cooked through, add in the sauce and stir to coat.
Finally, before serving, add in your steak, stir to coat in sauce for about 1 minute and remove from heat. The sauce and veggies will continue to cook the steak to medium doneness.
Serve immediately over rice.
Notes
By coating the steak in corn starch and flash frying , you are adding a great chewy and crunchy texture, and also helping the sauce thicken. Don't skip this step!
Recipe by Brittany, Herself. at https://brittanyherself.com/asides/mongolian-beef/