Mongolian Beef
This recipe is one of my families favorites! Even my pickiest eater loves this one! I buy the flank steak at my local grocer, the meat department will slice it into 1/4 inch strips for you if you ask. I usually buy a bit more than what is required here because we have this at least twice a month. So buy extra and freeze the rest!Its really simple to make and is just as good as that famous Chinese restaurant with the big horse! ;D This recipe is for 6 servings since we all enjoy it so much!
Ingredients
6 teaspoons Veg Oil
1 1/2 teaspoon minced Ginger
3 Tbsp minced Garlic
1 1/2 C. Soy Sauce
1 1/2 C. Water
2 1/4 C. Dark Brown Sugar
Veg Oil for frying ( about 1 cup)
3 lbs. Flank Steak ( have your meat dept. at your grocer cut the meat 1/4 inch strips, or cut at home)
3/4 C. cornstarch
6 Lg Green Onions
Directions
Make Sauce by heating 6 teaspoons oil in pan on med/low heat. DO NOT get oil to hot! Add ginger and garlic to pan and quickly add soy sauce and water before the ginger and garlic scorch. Dissolve brown sugar in sauce, then raise heat to medium to boil the sauce for 2-3 minutes or until thickened. Remove from heat. Add veg oil to Wok or large frying pan, Dip meat into cornstarch to coat on both sides while waiting for oil to heat up. Add meat to oil and saute for just two minutes until beef just begins to darken on edges. You don't need a thorough cooking here since the beef is going back on the hat later. Stir meat so that it cooks evenly. After a couple of minutes, use a large slotted spoon to take the meat out, place on paper towels to remove oil. Drain oil from wok. Put pan back over heat, place meat back into pan and let simmer about 2 more minutes. Add sauce and cook for 1 minute while stirring add green onions. cook for 1 minute more then remove beef. Serve over steamed rice. We use Jasmine rice at our house, we like the flavor better than plain white rice, but whatever your preference is fine! Top with more green onions. Enjoy!
Hope you enjoy this as much as we do!
Always,
April
Ingredients
6 teaspoons Veg Oil
1 1/2 teaspoon minced Ginger
3 Tbsp minced Garlic
1 1/2 C. Soy Sauce
1 1/2 C. Water
2 1/4 C. Dark Brown Sugar
Veg Oil for frying ( about 1 cup)
3 lbs. Flank Steak ( have your meat dept. at your grocer cut the meat 1/4 inch strips, or cut at home)
3/4 C. cornstarch
6 Lg Green Onions
Directions
Make Sauce by heating 6 teaspoons oil in pan on med/low heat. DO NOT get oil to hot! Add ginger and garlic to pan and quickly add soy sauce and water before the ginger and garlic scorch. Dissolve brown sugar in sauce, then raise heat to medium to boil the sauce for 2-3 minutes or until thickened. Remove from heat. Add veg oil to Wok or large frying pan, Dip meat into cornstarch to coat on both sides while waiting for oil to heat up. Add meat to oil and saute for just two minutes until beef just begins to darken on edges. You don't need a thorough cooking here since the beef is going back on the hat later. Stir meat so that it cooks evenly. After a couple of minutes, use a large slotted spoon to take the meat out, place on paper towels to remove oil. Drain oil from wok. Put pan back over heat, place meat back into pan and let simmer about 2 more minutes. Add sauce and cook for 1 minute while stirring add green onions. cook for 1 minute more then remove beef. Serve over steamed rice. We use Jasmine rice at our house, we like the flavor better than plain white rice, but whatever your preference is fine! Top with more green onions. Enjoy!
Hope you enjoy this as much as we do!
Always,
April
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