Skip to main content

Mongolian Beef

Image for Mongolian Beef
plate

Yield

Yield: 24 servings

ingredients

3 cups Kikkoman Gluten Free Soy Sauce

3 cups brown sugar

1 tablespoon garlic paste

1 tablespoon grated ginger

1 tablespoon Kikkoman Sriracha Sauce

9 pounds flank steak, cut into thin strips

1 1/2 cups vegetable oil

48 scallions, cut in 1-inch pieces

½ cup cornstarch

directions

Combine soy sauce, sugar, garlic, ginger and 12 cups water in saucepan and simmer until sugar dissolves. Cool. Stir-fry 6 ounces steak per serving in 1 tablespoon oil until brown. Add 1/4 cup soy sauce mixture and 2 scallions and bring to a simmer. Add 1 teaspoon cornstarch mixed with 1 teaspoon cold water and simmer until sauce thickens.

 

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
Click to scroll back to the top