Mongolian Beef

Mongolian Beef with Rice by SneakySpoons
Dennis and I have found a new Date Night restaurant that we enjoy called Asian Bistro. Their meat is so good!! (The Mongolian Beef and Spicy Korean Pork are particularly delicious!) Tender, juicy, flavorful….we just love it.  Of course, I decided to make it myself and it wasn’t hard to find several recipes.
 
We tried the first recipe this week:  PF Changs Mongolian Beef.  We both agreed that it was Mm Mm Good!  Not quite as tender as Asian Bistro’s beef, but still really tender. We ate so much we weren’t hungry the rest of the day!  
 
 
 
Mongolain Beef
serves 2
Mongolian Beef in Skillet by SneakySpoons
2 teaspoons vegetable oil
1/2 teaspoon ginger, minced (ground works fine)
1 tablespoon garlic, chopped
1/2 cup soy sauce (I used the lower sodium version)
1/2 cup water
1/3 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions, sliced (or stir-fry veggies)
2 tsp sriracha (optional, more or less depending on spice preference)

 
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat (oil should be hot but not smoking).  Add ginger and garlic to the pan.  Add the soy sauce and water before the garlic scorches.  Dissolve the brown sugar and sriracha in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.  Remove sauce from the heat.Slice the flank steak against the grain into 1/4″ thick bite-size slices.  Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each slice of beef.  Let the beef sit for about 10 minutes so that the cornstarch sticks.As the beef sits, heat up one cup of oil in a wok or skillet.  I used a small skillet with about 1/4 cup of oil.  Heat the oil over medium heat until it’s nice and hot, but not smoking.  Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.  You don’t need a thorough cooking here since the beef is going to go back on the heat later.  Turn the meat around so both sides cooks evenly.  

After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.Put the pan back over the heat, dump the meat back into it and simmer for one minute.  Add the sauce, cook for one minute while stirring, then add all the green onions (or stir fry veggies).  Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.  Leave the excess sauce behind in the pan.  

 
Serve with rice and excess sauce.

Source: Mongolian Beef by Food.com
Mongolian Beef with Rice

 

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