One of the most flavorful beef cuts is skirt steak. Skirts are long, narrow, flat cuts of meat that can be up to two feet long. These steaks are full of flavor and are ideal for marinating as the cut takes on flavor well. This also makes them the perfect cut for this savory Mongolian Beef recipe from Wells Farms!
Wells Farms is a first generation, small, family farm located outside Madison. Locally owned and operated by Kenny and Sarah Wells and their daughters, Wells Farms is on a mission to raise premium meats with a difference you can taste, all while connecting you to the people who raise it. They are passionate about promoting and involving their community in agriculture. On their farm in Rio, the Wells Family raises Angus and Angus-cross bred cattle and Heritage Pork.
- 1 skirt steak
- 2/3 c. corn starch
- 1/2 c. soy sauce
- 1/2 c. water
- 1/2 c. packed brown sugar
- 1 Tbsp. olive oil
- 3 tsp. garlic minced
- 2 tsp. ginger finely chopped
- 1/2 c. vegetable oil
- 1 bunch green onions
- chili flakes to taste
- white rice
- In a large bowl, add corn starch.
- Thinly slice skirt steak into strips and add to corn starch. Toss to coat. Let rest about 10 minutes.
- In a saucepan, add 1 Tbsp olive oil. Add garlic and ginger, stir. Cook for one minute.
- Add soy sauce, water and brown sugar to garlic and ginger. Stir and bring to boil. Turn to a simmer and cook until it begins to thicken.
- In a skillet, add 1/2 c. oil or enough to fry the meat strips.
- Working in batches, add meat and fry until crispy, just a couple minutes. With a slotted spoon, remove to a paper towel lined plate. Add the next batch.
- Carefully discard oil or use a new pan and add meat back in. Pour sauce over top. Toss to coat. Add sliced green onions and chili flakes to taste.