Mongolian Beef

When I was little I didn't like any type of Asian food.  The rest of my family however loved the stuff. I was the unwanted child when it came time to go out to eat Chinese food.  The famous story was that before we would actually end up at the restaurant my parents would make a pit stop at the closest Burger King to pick some chicken tenders.  Once upon a time I loved Burger King Chicken tenders dipped in honey. 

Lucky for us the Chinese restaurant where my parents dined didn't mind little old me and my bag from Burger King. Since then I have changed in many ways, including my found liking of Chinese food. Now it is one of my favorite take out options. 

It is hard to top tried and true Chinese from restaurants but I have found that I can recreate certain dishes fairly well.  I can even make them a bit more healthy along the way. 

One of the first dishes I ever started eating at Chinese restaurants was Mongolian Beef. 

This recipe cuts back on the oil and amps up the garlic. I added a bit of crushed red pepper to spice things up and loaded up on the green onions. I hope you enjoy!

Mongolian Beef

by Emily Morris

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: saute entree Chinese

6020855

Ingredients (serves 4)

• 2 teaspoons vegetable oil
• ½ teaspoon ginger, minced
• 2 tablespoon garlic, chopped
• 1 teaspoon red pepper flakes
• ½ cup soy sauce
• ½ cup water
• ½ cup brown sugar
• 2 teaspoons vegetable oil , for frying meat
• 1 lb flank steak
• ¼ cup cornstarch
• 6 large green onions, chopped

Instructions

For the Sauce:

  Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat. Don't get the oil too hot.

 Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

For the Beef:

Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.

As the beef sits, heat up additional oil in a wok. Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly.

After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it. Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm.

Serve over rice.

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