Friday, November 11, 2011

Mongolian Beef

Mongolian Beef
Courtesy of: Pink Bites

Serves 4

2 lb of steak, thinly sliced crosswise (The original recipe used flank steak, I used sirloin)
1/4 cup of cornstarch
3 teaspoons of canola oil
1/2 teaspoon of grated ginger
(I used the ginger from the tube - it keeps longer and is good for the price)
1 tablespoon of chopped garlic (about 2 -3 large cloves)
1/2 cup of water
1/2 cup of soy sauce
1/2 cup brown sugar
1/2 teaspoon of red pepper flakes (I skipped this, but if you like spicy - go for it!)
3 large green onions, sliced crosswise into thirds

Prepare the meat:
First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch.

Make the sauce:
Heat half of the oil in a large pan at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later. 

Cook the meat and assemble dish:
Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned. Pour the sauce back into the pan and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.

Serve it hot with rice. If I were to do this over again - I'd likely add some fresh broccoli to the pan until sauteed for a little bit of vegetable in the meal. We also had it with a green salad with a ginger based dressing.
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