Friday, March 30, 2012

Mongolian Beef

Yummy, although my husband was not fond of the color and hence made me promise never to make him eat it again. I thought it was delicious, especially the sauce.

1 lb flank steak
1/4 cup cornstarch
1/2 tsp grated ginger (I used ginger paste)
1 tbsp chopped garlic (2-3 large cloves)
1/2 cup water
1/2 cup soy sauce (I used low sodium)
1/2 cup brown sugar
1/2 tsp red pepper flakes
3 large green onions, sliced crosswise into thirds

Thinly slice the flank steak and pat dry with paper towels. Coat in cornstarch. Heat a few tsp of canola oil in a large work or saucepan over medium high heat and add the garlic and ginger. Stir then add the water, soy sauce, brown sugar, and red pepper flakes. Cook the sauce for 2 minutes then transfer to a bowl and set aside. (It is ok that the sauce is not thick. The cornstarch in the meat will thicken it up later)

Add a few more tsp of oil to the wok. Add the beef, making sure to shake off the excess cornstarch before placing in the hot oil. Stir until it is cooked through and browned.

Pour the sauce back into the wok and cook until your desired thickness. Serve over hot rice and top with green onions.

Source: PinkBites
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  1. What is wrong with the color? Ron