Thursday, February 12, 2015

Mongolian Beef

Mongolian Beef
(4 servings)


1 tbsp. Canola Oil
1 tsp. Fresh Ginger, grated
2 cloves Fresh Garlic, minced
2/3 cup Soy Sauce
2/3 cup Water
1 cup Dark Brown Sugar
1 cup Canola Oil, for frying (more or less)
1 piece (1½ - 1¾ lb.) Flank Steak, sliced on bias across grain a ¼ inch thick
½ cup Cornstarch
4 large Green Onions, sliced on diagonal (1 inch length)
3 cups Warm Cooked Rice (steamed or fried-your choice)


Using a wok, wok pan or skillet, heat oil in pan over medium-low.  When heated add ginger and garlic and cook until fragrant (about 1-2 minutes).  Add soy sauce, water and brown sugar to pan.  Dissolve brown sugar as you bring mixture to a boil and cook 2-3 minutes or until thickened.  Remove sauce from pan to a bowl and set aside.  Place cornstarch in another bowl and coat flank steak in it.  Shake off excess, place pieces on a plate and let sit 10 minutes (this can be done before making sauce).  Heat cup of oil in pan over medium heat.  When heated, fry steak in oil adding one piece at a time May need to be done in batches).  Remove steak once they start to darken on edges (about 2 minutes) to a paper towel lined plate.  Once all the steak is cooked, remove oil from pan carefully.  Return steak to pan and cook for 1 minute then add the sauce back to pan.  Combine well for 1 minute and add green onions.  Continue 1 minute more and remove using a slotted spoon to a serving dish and serve over warm rice.  Leave excess sauce in pan unless you like it saucier.

Note:               If you use gluten-free soy sauce in this recipe, you have a gluten-free dish to serve.

Ideas for Future Efforts

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