Mongolian Beef

Gluten free, egg free, dairy free, corn free AND teenager approved!

Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes

Course: Main Dish Cuisine: Chinese-American Teenager Approved: YES!

Ingredients

• 1 T Olive oil (for sautéing)
• 1 t Ginger, powdered
• 1½ T Garlic, powdered
• ½ cup Soy sauce
• ½ cup Water
• ½ cup Maple syrup (plus a little more because I like its sweetness)
• 1 cup Olive oil (for frying)
• 1 ½ lbs. Flank steak or other tender cut beef
• ½ Potato starch
• Optional for garnish:
  • ¼ t red pepper flakes, optional
  • green onions, chopped
  • sesame seeds

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Instructions

1. Make the sauce.
   1. Heat 1 olive oil in a medium sauce pan over medium heat.
   2. Add ginger and garlic and stir for 30 seconds.
   3. Add soy sauce, water, and maple syrup.
   4. Bring to a boil and simmer until thickened some, about 5-10 minutes, depending on how strong you want the sauce.
2. Slice flank steak against the grain into approximately ½-inch slices with the knife held at a 45° angle. Some of the long pieces I cut in half to make them more bite sized.
3. Toss flank steak with potato starch and let sit 10 to 15 minutes.  Potato starch will give you a nice crispy shell without having to use an egg.
4. Heat 1 cup olive oil in a large pan over medium-high heat.
5. Add beef (I cooked it in 2 batches) and cook about 2-3 minutes per side, until brown and crispy, flipping pieces over to cook both sides.
6. When a batch is done, remove the meat from the pan and place it in a bowl lined with paper towels.
7. Discard the cooking oil.
8. Serve over rice with the sauce as a dipping sauce.

adapted from https://spicysouthernkitchen.com/mongolian-beef-pf-changs-copycat/