Mongolian Beef

  Every once in a while I crave for a great Chinese dish. Having said that, Mongolian beef always tops the list. This is my go-to recipe when my craving strikes. It is very easy to make, the ingredients are simple, and it is delicious as it looks. The combined flavor of the beef and sauce...hmmm, simply amazing. This is a fantastic recipe and it is definitely a keeper!

Ingredients

1 pound flank steak

2 teaspoons vegetable oil

1/2 teaspoon ginger, minced

1 tablespoon garlic, chopped

1/2 cup soy sauce

1/2 cup water

3/4 cup dark brown sugar

1 cup vegetable oil, for frying

1/4 cup cornstarch

2 large green onions, sliced (I added 2 more green onion slices for garnish)

sesame seeds, (for garnish, optional)

Directions

To make the sauce (step 1 to step 3)
1. In a medium saucepan, heat 2 teaspoons of vegetable oil over medium/low heat. Don't get the oil too hot.
2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

3. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2 to 3 minutes or until the sauce thickens. Remove from the heat.

4. Slice the flank steak against the grain into strips.

5. Dip the steak pieces into the cornstarch. Let the beef sit for about 10 minutes so that the cornstarch sticks.

6. Heat one cup of oil in a wok (or use a large skillet).

7. Add beef to the oil and saute for just 2 to 3 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 to cook evenly.

8. After a couple of minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the work or skillet.
9. Put the pan back over the heat, add the meat back into it and simmer for 1 minute.

10. Add the sauce, cook for 1 minute while stirring, then add the sliced green onions.

11. Serve over steamed rice. Garnish with sliced green onion and/or sesame seeds.
You can either discard the excess sauce after it cooks or slather it all over your rice, it's your choice.

  

Enjoy!

Recipe adapted from Food.com