Asian Food · Beef Recipes

Mongolian Beef

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Mongolian Beef

Ingredients:

2  teaspoons vegetable oil

12 teaspoon ginger, minced

1  tablespoon garlic, chopped

12 cup soy sauce

12 cup water

34 cup dark brown sugar

vegetable oil, for frying (about 1 cup)

1  lb flank steak

14 cup cornstarch

2  large green onions, sliced on the diagonal into one-inch lengths

 

Instructions:
In a pan over low heat, start with the sauce and heat 2 tsp of vegetable oil. But not too hot.

Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

Add brown sugar in the sauce and mix until dissolved, 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 against the grain into 1/4 thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).

Toss 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.

As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).

Heat the oil over medium heat until it’s nice and hot, but not smoking.

Add the beef to the oil and sauté for just 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 and simmer 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.

Leave the excess sauce behind in the pan.

 

Source:

Food

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