30-Minute Mongolian Beef (Page 3 ) | August 3, 2023

Cook the steak in batches rather than over-crowding the pan, because crowding the pan results in a steamed steak instead of a seared steak! I removed the steak from the pan as soon as it finished cooking, set it aside on a plate, and sprinkled it with salt.

I added the fresh ginger and garlic to the pan and sautéed it for 10-15 seconds. I added chili oil but you can use chili pepper flakes or skip this step if you don’t care for any spice.

I stirred in the tamari/soy sauce, water and brown sugar, and brought the mixture to a boil.

Next, I folded the steak back into the pan and let the sauce thicken for 20-30 seconds.

Finally, I turned off the heat, added the green onions, and stirred them to combine.

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