THIS DISH IS SO GOOD. I found it on Pink Bites and I can’t say enough good things about it. It tastes exactly like something that you’d get at a Chinese restaurant. Mongolian beef is Kramer’s favorite thing to get when we go out for Chinese, so I was really happy that I was able to recreate his favorite dish! I can’t wait to make this again. The sauce is incredible and goes great over rice on its own. Recipe after the jump, as always!

Your ingredients.

I used cube steak, but you can use whatever cut of meat you’ve got, mostly. Slice it against the grain if you use cube steak, though. I even put mine in the freezer for about 10 minutes to make it easier to slice.

Sprinkle the cornstarch over the sliced beef.

Shake of the excess cornstarch in a colander or mesh sieve.

Add the ginger and the garlic to the pan.

Then add the soy sauce, water, brown sugar and red pepper flakes. Cook the sauce for about two minutes.

And transfer to a bowl.

Cook the meat in the same pan until no longer pink.

Add the sauce back to the pan. I reduced the sauce for about 10 minutes on medium-high heat because I wanted it to be pretty thick, like at a restaurant.

Serve over rice and enjoy!

