Mongolian Beef

Chinese food is definitely one of my favorites. There is something to be said for a good shrimp fried rice, pork dumplings and an extra crispy general tso's. This recipe for mongolian beef is relatively easy and almost just as tasty as our good friend Peter Chang's. Tender pieces of flank steak coupled with green onions and yellow onions make a delicious stir fry to serve oven mei fun noodles or brown rice. If you wanted to pack the dish with even more veggies I bet the addition of red pepper and broccoli would also be fantastic.

Source: Love and Olive Oil

You Will Need:
  • 2 tsp vegetable oil
  • 1/2 tsp ginger, minced
  • 1 Tbsp garlic, chopped
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • vegetable oil, for frying (about 1 cup)
  • 1 lb flank steak
  • 1/4 cup cornstarch
  • 1 medium yellow onion, thinly sliced
  • 2 large green onions, thinly sliced

Here We Go:
  • Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat
  • Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches
  • Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens
  • Remove it from the heat
  • Slice the flank steak into 1/4" thick bite-size slices
  • Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef
  • Let the beef sit for about 10 minutes so that the cornstarch sticks
  • Heat up one cup of oil in a wok or large skillet until it's nice and hot, but not smoking
  • Add the beef to the oil and saute for two minutes, or until the beef just begins to darken on the edges
  • You don't need a thorough cooking here since the beef is going to go back on the heat later
  • Stir the meat around a little so that it cooks evenly
  • After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet
  • Put the pan back over the heat, dump the meat back into it
  • Add the onion and saute for one minute
  • Add the sauce, cook for one minute while stirring, then add all the green onions
  • Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate, leaving the excess sauce behind in the pan

Serves 2
Happy Feasting!

1 comment:

Lena. said...

I need this right now. It looks perfect.