Thursday, June 21, 2012

Mongolian Beef

Yet another recipe I have tried to perfect after some tweaking with different recipes.
This turned out the best I've made and there were no leftovers! That's a win in my book.
It has great flavor, and isn't too "soy saucy". I'm not a huge fan of just soy sauce flavor, and I really enjoyed this! A quick Asian-inspired dish for sure :)


Mongolian Beef
{printable recipe}

1 1/2 - 2 lbs flank or round steak, sliced against the grain
1/4 cup cornstarch
3-4 tbsp oil for frying
1 tsp ground or minced ginger
3-4 cloves chopped garlic
1/2 cup soy sauce
1/2 cup water
2/3 cup brown sugar
4-5 scallions, cut into large pieces

Combine ginger, garlic, soy sauce, water and brown sugar in a saucepan and heat until mixture boils, then reduce heat and let simmer and reduce a little while browning the beef.
In a wok heat oil.
Meanwhile, dredge the sliced beef in the cornstarch.
Place beef in the wok and let cook in the oil; adding more if necessary to prevent sticking.
Cook beef until browned; I like mine to get a bit crispy.
Turn off heat to both the wok and the sauce, add sauce and scallions to the wok.
Coat beef well with the sauce.
Serve over rice.


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