Description
Soy-Free Crispy Mongolian Inspired Beef with golden fried flank steak and sweet-savory coconut aminos sauce, ready in 50 minutes.
Ingredients
0.75 lb flank steak, thinly sliced against the grain
2 tbsp corn starch
1/2 cup avocado oil (for frying)—if your pan is large, you may need a bit more. You’ll want about 1/2 inch of oil in the pan.
Sauce:
1/3 cup coconut aminos
1/4 cup water
1/4 cup brown sugar
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp green onions
1 tbsp corn starch
1 tsp toasted sesame oil
1/4 tsp crushed red pepper flakes
Pair with:
2 cups jasmine rice, cooked
Sliced green onions
Toasted sesame seeds (optional)
Notes
1. Pat the flank steak dry with paper towels, then season lightly with salt. Place in the fridge for about 30 minutes.
2. If the salt has drawn out moisture, pat the steak dry again.
3. Thinly slice the beef against the grain (or recruit your fiancé for this step!).
4. Toss the beef with cornstarch, adding 1–2 teaspoons at a time to ensure it’s evenly coated.
5. Heat avocado oil in a deep sauté or fry pan over medium heat until it reaches 350°F.
6. Working in batches, fry the beef until crispy, about 3–4 minutes per side for extra crunch, or 2–3 minutes per side for a softer bite. It took me three separate batches to avoid overcrowding the pan.
7. In a measuring cup, whisk together all the sauce ingredients until smooth.
8. Pour the sauce into a pan over medium heat and cook for 3–5 minutes, stirring often, until it thickens.
9. To serve, layer rice in a bowl, add the beef, and spoon the sauce on top. (You can also toss the beef directly in the sauce if you prefer everything coated.)
10. Finish with sesame seeds and green onions, then enjoy!
- Prep Time: 30 minutes
- Cook Time: 20 minutes