Wednesday, January 2, 2013

Mongolian Beef

Yum yum! This one was yummy but it took a little bit of work. I had a large flank steak so I had to cook the meat in multiple batches and it made a splattery mess. The sauce is a keeper but next time I would use it with a regular stir fry that uses less oil. On the plus side my wok was marvelous and everything slide right off it, go Wicket! We served it up with some brown rice and steamed broccoli. Healthy and delicious.
Mongolian Beef
(Pinterest find! adapted from
Vegetable oil
1/2 teaspoon minced fresh ginger
1 tablespoon minced garlic
1/2 cup low sodium soy sauce
1/2 cup water
2/3 cup dark brown sugar
1 (1-pound) flank steak
1/4 cup cornstarch
1. Heat 2 teaspoons vegetable oil in a small saucepot over medium-low heat. Add the ginger and garlic and sauté until golden, about 2 minutes. Add the soy sauce and water, stirring to combine.
2. Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.
3. Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the cornstarch. Place the coated pieces of steak in a sieve and shake off any excess cornstarch. Allow the steak to sit 10 for minutes.
3. Place a large sauté pan or wok over medium-high heat and add 1/2 cup vegetable oil. Once the oil is hot, add the beef to the pan and sauté for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the steak from the pan with a slotted spoon and transfer it onto a paper towel-lined plate. Pour any excess oil out of the wok.
4. Place the sauté pan back over medium heat. Add the prepared sauce to the hot pan, then add the reserved steak and cook at a boil, stirring constantly, 2 minutes. Serve!
I had the coolest lunch at the table today in school!

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