Michigan 
Mongolian beef was popularized in the United States through Chinese-American restaurants in the 1970s and 1980s. Despite the name, the dish did not originate in Mongolia but is reflective of Mongolian barbecues. These are stir-fried dishes featuring meat and vegetables that originate on the Chinese island of Taiwan. Beef, green onions, and other vegetables are coated in a savory brown sauce and often served over rice or cellophane noodles.
Recipe Servings: 4
Ingredients
- 1½ lbs flank steak, sliced thin
- ¼ cup cornstarch
- 3 Tbsp vegetable oil
- ½ cup soy sauce
- ½ cup brown sugar
- ¼ cup water
- 1 tsp ginger, minced
- 3 garlic cloves, minced
- Pinch of red pepper flakes
- Green onions, sliced as needed for garnish
Directions
- In a large bowl or plastic bag, add the cornstarch and steak slices, tossing to coat well.
- In a large pan, heat the vegetable oil over high heat.
- Add the steak in a single layer and sear on each side for about 1 minute, until the edges just begin to brown.
- Remove the cooked steak slices to a plate and set aside.
- In a small mixing bowl, combine the soy sauce, brown sugar, water, ginger, and garlic.
- Add this sauce to the pan and bring to a boil.
- Add the slices of steak and cook to thicken sauce for a few minutes.
- Toss with the chopped green onions and sprinkle with red pepper flakes before serving.
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