I've tried to make Mongolian beef before and ended up having to throw it away so I am always skeptical when I see a recipe that claims it's easy or only takes 30 minutes. Well this recipe did say it takes 30 mins, but maybe I had more meat and had to cook it up in batches so it took me about 45mins-1 hr from start to finish including cutting meat and such. I would save this for the weekend when you have more help watching the kiddos. This recipe comes from Just a Taste.
Ingredients-
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 (do not use any other meat, this is a must)
1/4 cup cornstarch
3 scallions (green parts only), sliced into 1-inch pieces
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 (do not use any other meat, this is a must)
1/4 cup cornstarch
3 scallions (green parts only), sliced into 1-inch pieces
Directions:
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.
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.
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.
Place a large sauté pan or wok over medium-high heat and add 1/2 cup vegetable oil. Once the oil is hot (but not smoking), 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.
Place the sauté pan back over medium heat. Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak and cook at a boil, stirring constantly, 2 minutes. Add the sliced scallions, stirring to combine.
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.
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.
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.
Place a large sauté pan or wok over medium-high heat and add 1/2 cup vegetable oil. Once the oil is hot (but not smoking), 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.
Place the sauté pan back over medium heat. Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak and cook at a boil, stirring constantly, 2 minutes. Add the sliced scallions, stirring to combine.
trying it tonight, it better be good!! :)
ReplyDeleteLooks delicious!!
ReplyDeleteWhoa. That looks good! I'm such a fan of order out Chinese food, but would love to learn how to make some of my own recipes. Probably much healthier! Going to have to try this.
ReplyDeleteI made this today and it was PERFECTION. Posted the pics on facebook and instagram what followed immediately were recipe requests and "can I come over for dinner?" --- awesome find (from pinterest) Thumbs up! :)
ReplyDeleteMade this for our church potluck and it was a hit! Everyone loved it!
ReplyDeleteThanks
I've been scouring Pinterest for "unique" potluck ideas for our office lunch next week. I already signed up to bring banana pudding but wanted to do something else too. My "go-to" dish is usually drunken glazed wings with my special tomato-free sauce with a generous splash of bourbon, but someone's already bringing chicken spaghetti soooo...I was actually thinking Asian (and Sara, I hope you tried this recipe -and others- and discovered that cooking Chinese food is very easy)..THIS looks YUM'MAZING!! Now..white rice or fried? Pics will follow!
ReplyDelete