Mongolian Glazed Steak
Mongolian Glazed Steak

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, mongolian glazed steak. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Mongolian Glazed Steak is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Mongolian Glazed Steak is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have mongolian glazed steak using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Mongolian Glazed Steak:
  1. Make ready 4 (8 oz.) sirloin or NY steaks
  2. Prepare 1/2 cup soy sauce
  3. Take Black pepper and Salt
  4. Get 1/4 cup cornstarch
  5. Prepare 1 tbsp. vegetable oil, plus more for brushing
  6. Get 1 tsp. grated ginger
  7. Take 3 cloves garlic, minced
  8. Take 1/4 cup brown sugar
  9. Make ready 1 tbsp. ketchup

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Instructions to make Mongolian Glazed Steak:
  1. Preheat oven to 325 degrees F (160 degrees C).
  2. Place steak on a rimmed sheet pan; pat dry thoroughly and add 1 tablespoon soy sauce over each steak. Massage into steak on all sides and season with pepper. Transfer steaks onto a clean rimmed sheet pan in a single layer. Sprinkle steaks evenly with cornstarch on both sides. Shake off any excess, then brush lightly with vegetable oil.
  3. In a small bowl mix together vegetable oil, ginger, garlic, brown sugar, and ketchup. Set aside.
  4. Heat oil in a large skillet over medium heat.
  5. Place steak on skillet cook 3 to 4 minutes per side. Brush glaze on both sides of steak and cook 1 more minute on each side until glaze is caramelized.
  6. Return steaks to the sheet pan. Place the sheet pan of steaks in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

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