Mongolian Sichuan Beef
A quick, easy and ridiculously delicious stir fry dish of tender beef coated in a slightly sweet and savory sauce - it's absolutely delicious!
Ingredients
- Marinade ·
- flank steak, sliced thin against the grain · 8 ounces
- vegetable oil · 2 teaspoons
- tamari · 2 tablespoons
- cornstarch · 1/4 cup
- Salt · 1 teaspoon
- Main Dish ·
- hot beef broth · 1/4 cup
- ginger, minced · 1/2 teaspoon
- brown sugar · 2 tablespoons
- tamari · 2 1/4 tablespoon
- Herbies Chili Flakes (medium) · 1 tablespoon
- cloves garlic · 2
- cornstarch · 1 tablespoon
- scallions, cut into 1 inch pieces · 2
- Herbies Pepper Sichuan (ground) · 1 tablespoon
Instructions
- Marinade the thinly sliced flank steak with 2 tablespoons of tamari and 1 tablespoon of the 1⁄4 cup of cornstarch.
- Then when the steak has marinated for an hour or so dredge the steak in the remaining seasoned cornstarch mixture.
- Get your sauté pan or wok nice and hot.
- Pour the 2 tablespoons of vegetable oil in the pan. It should almost be smoking.
- Place the dredged steak in the oil and sauté until it's really brown and crispy on both sides.
- Take the steak out of the pan and leave about a tablespoon of the oil in the pan.
- Next mix together the brown sugar, broth of your choice or just warm water and the tamari until the sugar has dissolved. Put aside.
- Mince your ginger and garlic separately and cut your scallions in 1 inch pieces.
- With the pan you used for the steak, place back on the burner and throw your ginger and Herbies Chili Flakes in the pan.
- Caramelize for about 2 min.
- Then add the garlic and cook until it gets lightly browned.
- Pour the broth, sugar and tamari liquid in the pan with the steak and bring to a boil. It will start to thicken and darken.
- When there is little sauce left in the pan place the scallions and Herbies Pepper Sichuan spice in the pan and cook for another 1 min.
Jenny's Tip: - In the U.S. Mongolian beef is also commonly served over a bed of fried cellophane noodles, which adds a light, crisp texture to the overall dish. We often serve ours over a bed of steamed rice so some of the sauce absorbs into the rice. It’s so good!
