Friday, December 25, 2009

Mongolian Beef

While I can count Japanese food as one of my favorites, I have been trying to cook more Chinese dishes since my DB loves it. After many attempts at various Sweet and Sour Chicken recipes, I know I've found THE one, and I've found a terrific Orange Chicken recipe as well. Since I've already made 2 dishes with chicken, I wanted to incorporate a beef recipe. I ran across this recipe at one of my favorite blogs, Confections of a Foodie Bride, and it looked scrumptious. Indeed it was, and I am not a beef fan myself. An easy weeknight meal if you've craving Chinese food, and most of the items are what I had on hand.

Mongolian Beef
[Printable Recipe]

1 lb flank steak, thinly sliced crosswise
1/4 cup cornstarch
3 tsp vegetable oil, divided
2 tsp grated ginger
2 cloves garlic, minced
1/2 cup low-sodium soy sauce
1/2 cup water
1/4 cup brown sugar (measured, not packed)
3/4 tsp red pepper flakes
2 large green onion, sliced thinly

1. Pat steak slices dry and add to a bowl with corn starch.
2. Toss to ensure all pieces are just coated. Shake off excess corn starch using a strainer.
3. Heat 1-1/2 tsp oil in a large wok or non-stick pan over medium-high heat.
4. Add the garlic and ginger, stir until fragrant.
5. Add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl.
6. Turn the heat to high and add the remaining oil to the wok.
7. Add the beef, and cook until browned on all sides.
8. Pour the sauce back into the wok and cook until the sauce reaches desired consistency.
9. Add the green onions (a pinch reserved for garnish), stir, and remove from heat. 10. Plate, top with remaining onions, and serve.

Source: Originally found on Pink Bites, adapted from Confections of a Foodie Bride


Blog Template by Delicious Design Studio