Wednesday, May 21, 2014

Mongolian Beef

I could live off Chinese take out, I really could but I don't get to go out that often, between kids, work, and more I just would rather cook for my family rather than take my money and order something out.  We don't go out to eat often unless you count Dairy Queen Sundays in the summer.

This recipe has such amazing flavor of sweet and salty, it will blow your taste buds out of the water or I should say saliva. 

Anyways this dish was a hit at our house and everyone loved it except for this odd child of mine that hates all Chinese food..........I don't know if she is mine sometimes.

Vegetable Oil

1 tsp. fresh ginger, minced
2 tbsp. garlic, minced
1 cup low sodium soy sauce
1 cup water
1⅓ cup dark brown sugar
2 pounds flank steak, sliced
½ cup cornstarch
Green onions, cut in small rounds

In a small sauce pot, over medium heat, add 2 tsp. of vegetable oil and sauté ginger and garlic until fragrant, about 2 minutes. Add the soy sauce, water, and brown sugar and stir to combine. Bring mixture to a boil and let boil for 3 minutes, then remove from heat and set aside.

In a large bowl, toss sliced flank steak with cornstarch, shaking off the excess. Place in fridge for 10 minutes to allow coating to stick better on the beef.

After 10 minutes, in a heavy bottom saucepan, over medium high heat, add vegetable oil and add the beef to the pan, in batches, to sear the outside on all sides, but barely cooked in the middle. Remove and let drain on paper towels as you finish up the rest of the beef. Pour out any excess oil in the saucepan.

Place the saucepan back on the burner, but on medium heat, and pour in the sauce from earlier. It should come to a boil immediately. Add in the steak and coat with the sauce. Continue cooking beef and sauce at a boil for 2 minutes, stirring constantly. The sauce will thicken gradually. Top with green onions
Serve hot over white or brown rice.

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