- Mar 30, 2018
Mongolian Beef Lettuce Wraps
- 2 Lb. of Flank Steak (or other Available Beef Cut)
- 1/2 Cup of Corn Starch (more if needed to coat all of the beef)
- 1/4 Cup of Vegetable Oil
- 3/4 Cup of Soy Sauce
- 1/2 Cup of Brown Sugar
- 1 Teaspoon of Minced Fresh Ginger
- 2-4 Cloves Minced Garlic
- 1/2 Cup of Water
- 4 Green Onions, Sliced
- 2 Heads of Butter Lettuce
Cut flank steak against the grain into thin 2" long strips. You can use other beef cuts like Beef Chuck or other kinds of steak. Just make sure to trim the unnecessary fat then cut into thin 2" strips.
In a large bowl, combine the beef and corn starch. Toss until all the beef is coated. Add extra corn starch if need to make sure all beef is coated.
In a saucepan or microwave safe bowl combine the soy sauce, water, brown sugar, garlic, and ginger. Heat until all the sugar is dissolved.
Preheat griddle to medium high heat.
Add the oil to the griddle.
Add the beef to the griddle and cook until it's crispy on the outside.
Add the sauce and half the sliced green onions to the beef and let the sauce thicken for about 1 minute.
Remove the beef from the heat. Serve in individual lettuce leaves and garnish with sliced green onions
Optional: you can also serve with cooked white rice in the lettuce wraps. Just add the rice and then the beef and sauce on top.