Mongolian Beef over Rice
Mongolian Beef over Rice involves stir-frying beef with soy sauce, garlic, and ginger, served over steamed rice.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef Flank Steak (sliced thinly against the grain) | 750 | Grams |
| Soy Sauce (low sodium preferred) | 120 | Milliliters |
| Brown Sugar (packed) | 100 | Grams |
| Cornstarch (for coating beef) | 60 | Grams |
| Vegetable Oil (for frying) | 60 | Milliliters |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Green Onions (cut into 2-inch pieces) | 5 | Count |
| Water (for sauce) | 120 | Milliliters |
| Jasmine Rice (uncooked) | 300 | Grams |
Instructions
- Coat the sliced beef with cornstarch and let it sit for 10 minutes.
- Cook the jasmine rice according to package instructions.
- Heat vegetable oil in a wok over medium-high heat.
- Add the beef to the wok and stir-fry until browned, then remove and set aside.
- In the same wok, add garlic and ginger, stir-fry for 30 seconds.
- Add soy sauce, water, and brown sugar to the wok, bring to a boil.
- Return the beef to the wok, stir to coat with sauce, and cook for 2-3 minutes.
- Add green onions, stir-fry for another minute.
- Serve the Mongolian beef over the cooked jasmine rice.
Prep
- Thaw beef flank steak if frozen
Kitchen equipment
Wok