thegingerchef

Recipes from My Kitchen

Mongolian Beef – nom nom nom!!

on August 5, 2013

Tonight was one of those “I’m so hungry, what’s quick?!?!?” kind of nights.   Answer?  Mongolian Beef.  This is a tried-and-true recipe and very easy to make.  I have no idea where I got it, but thank you, whoever you are 🙂

Ingredients:

1 lb Flank steak, thinly sliced
1/4 C cornstarch
3 tsp EVOO
1/2 tsp grated ginger
1 Tbsp minced garlic
1/2 C water
1/2 C soy sauce
1/4 C brown sugar
3/4 tsp red pepper flakes
Green onions, thinly sliced

Slice the steak very thin, make sure it’s dry (pat it with a paper towel if you need to) and toss it with the cornstarch.  You need to coat it pretty thoroughly, it will cook up much better this way.  Heat up some of the oil in a pan, and add in the garlic and ginger – cook a minute or two until it smells delicious.    Add in the water, soy sauce, brown sugar, and pepper – cook for a minute or two, then remove to a bowl.  I don’t do well with real ginger root – I love it, and will use it in some dishes, but I never use it all fast enough (and the knobby root is difficult to peel and cut).  So when I can find it, I buy the tube-o-ginger (squeezes out like toothpaste :-p).  Gives the taste you want, without the hassle of the knobby root.

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Add more oil to the pan and stir fry the beef – only needs a min or so on each side.  You don’t have to cook it thoroughly, just brown it, you can finish cooking it in the next step.

When the meat is browned sufficiently, add the liquid mix back in and cook until you reach the desired consistency.  Add in some of the sliced green onions, saving some of them for a garnish.

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I served mine over brown rice.  I hate to say it tastes like take-out, but it does – just really, really good take-out.    So there you go, a quick meal when you’re running behind that’s a real crowd pleaser 🙂

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