Quick Mongolian Beef on the Griddle

Quick Mongolian Beef on the Griddle

from theflattopking.com
15 min
3 servings

This easy Mongolian Beef recipe has a simple 4 ingredient homemade sauce that’s the perfect blend of sweet and savory flavor. But the real star of the show is the crispy texture on the Asian beef! Plus, this takeout-inspired recipe cooks up super quickly, because there's no need to marinate the beef.

Ingredients

  • 1½ lb steak, sliced into ¼" thick strips against the grain
  • ¼ cup cornstarch
  • ⅓ cup tamari soy sauce (*Or substitute low-sodium soy sauce.)
  • ½ cup warm water
  • ¼ cup brown sugar
  • 4 cloves minced garlic
  • ½ teaspoon minced ginger (*We prefer the squeeze bottle of minced ginger for its convenience.)
  • high-heat cooking oil, like avocado oil (enough for shallow-frying the beef)
  • thinly sliced green onions (for garnish)
  • steamed rice, fried rice, or cooked Asian noodles for serving

Directions

  1. 1

    Toss the strips of steak in a large mixing bowl with ¼ cup of cornstarch, making sure that each piece is evenly coated with a thin layer. Set aside.

  2. 2

    Make the sauce. Combine soy sauce, warm water, brown sugar, minced garlic, and minced ginger in a medium bowl. Stir well for the sugar to dissolve. Set aside.

  3. 3

    Heat griddle over medium heat to about 475°F. Add about 2 tablespoons of high heat cooking oil to the heated griddle surface and spread it around with your spatula.

  4. 4

    Place the sliced steak on the griddle so that each piece has its own “landing zone” and is able to get a nice seared crust. Shallow fry the steak pieces on the first side for about 1-2 minutes. Then flip to the second side and cook an additional 1-2 minutes. The beef will finish cooking at different times, so as the individual pieces get nicely colored and crispy, move them to the cooler side of the griddle or transfer to a plate. *TIP – If your griddle allows, keep one burner turned off or on the low heat setting to be able to get your steak off the heat when needed.

  5. 5

    With the beef still on the cooler side of the griddle, slowly add the sauce to the beef. Pour about ½ cup of sauce on the beef at a time, and use your spatula to combine the beef and sauce each time. The cornstarch from the beef and the heat of the griddle will help the sauce to thicken and reduce. If needed, move the beef over to the warmer side of the griddle to allow more sauce reduction to happen, and move back again.

  6. 6

    When sauce has thickened to your desired consistency, plate the Mongolian beef over steamed rice or cooked Asian noodles. Garnish with sliced green onions and serve.