What’s For Dinner


How many times are you stumped for what to fix for dinner?  DCO asked our resident Food Dude Michael Embrey what one of his go-to meals are and his first response was … ‘Mongolian Beef’. 

Mongolian Beef is probably one of the most popular Chinese beef dishes at Chinese restaurants or for takeout (perhaps right after broccoli beef and Szechuan chicken). Mongolian beef is delicious, with silky and tender and sometimes spicy beef in a rich and savory Chinese brown sauce. 

“Mongolian Beef is a dish that I’ve been cooking and enjoying for years for a number of reasons. One, people love anything that tastes like Chinese takeout. Two, the sweet flavor of the dark brown sugar mixed with the salty soy sauce and the strong ginger and garlic is incredibly addicting. Three, you get to enjoy it over a mountain of steamed rice (white preferred, brown okay), which if you are anything like me is your happy place”.

Mongolian Beef 

Makes: 4 servings

Soy, ginger and brown sugar marinated flank steak with toasted sesame seeds and chopped scallions with fragrant white Jasmine Rice


  • 1 cup good white rice, prepared separately 
  • ¾ cup cornstarch
  • ½ cup water
  • 1 tablespoon vegetable oil
  • 1 teaspoon fresh ginger, minced
  • 2 tablespoons garlic, minced
  • 1 cup water
  • 1 cup soy sauce
  • 1 ½ cups dark brown sugar
  • 2 pounds flank steak, grade A
  • 4 green onions, bias-sliced
  • 2 tablespoons toasted sesame seeds


  1. Make a slurry with ¼ cup cornstarch and some water. Set aside.
  2. Heat oil in a skillet. Add garlic and ginger and cook until fragrant, quickly followed by adding the water, soy sauce, and brown sugar. Whisk the slurry into the sauce. Bring to a boil, remove from heat and set aside.
  3. Preheat fryer to 350ºF.
  4. Slice the flank steak against the grain into ¼-inch slabs. Dredge lightly in remaining cornstarch and let sit for fifteen minutes. Add additional spices as desired.
  5. Deep-fry steak for two minutes or until crispy. Remove from oil and set aside (save oil for later).
  6. Assemble: Toss steak and sauce together, plate them and garnish with sliced green onion. Serve with a side portion of rice garnished with the sesame seeds. (mushrooms optional)

Michael Embrey is an international travel concierge who has had the opportunity to try a variety of international foods and beverages during his travels.  From Snake Soup in Hong Kong to Haggis in Scotland, one needs to try the local foods when traveling. By the way, you would never eat American pizza after you have tried a Sicilian pizza (Sicily).  

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