Sear the flank steak pieces in batches on each side to avoid overcrowding the pan and creating steam.Add the canola oil to a large frying pan and heat on medium high heat.Press the steak around in the bag making sure each piece is fully coated with cornstarch and leave it to sit.Slice the flank steak against the grain the long way ¼ inch think pieces and add it to a ziploc bag with the cornstarch.Your homemade recipe will typically be much healthier than the restaurant version, and the best part is you don’t have to sacrifice any of the flavor! It’s a great way to control the amount of sodium and oil that is used. Another reason is that by making the dish at home, you can tailor the seasonings to your preferences. You can typically serve an entire family at home for the cost of one or two restaurant entrees. The obvious one is to stretch your dollar. There are many benefits to making copycat versions of your favorite restaurant take out dishes at home. Why should you make Mongolian Beef at home?
It is usually not spicy, and it can be paired with other vegetables and served over white rice. In Chinese American restaurants, it consists of thinly sliced beef, usually flank steak, that is wok seared with green onions in a sweet and savory sauce made with soy sauce, brown sugar, garlic and ginger. Mongolian Beef is a Taiwanese dish that originated where Mongolian BBQ cuisine was popular.
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