Mongolian Beef
This was such a big hit at dinner the other night, Mr.G and the kids absolutely loved it! Crispy bites of beef with a delicious, thick, sweet yummy sauce, whats not to love? Sprinkled with some green onions on top and served with some rice or noodles, I promise it will feel like you are at your favorite Chinese resturant.
2 teaspoons vegetable oil or sesame oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water/ or beef stock
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
500grams//1 lb flank steak
1/2 cup cornstarch
2 large green onions, sliced on the diagonal into one-inch lengths
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/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.
Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
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).
Next add the cornstarch to a Ziploc bag. Place the meat in the bag and shake, until well coated. Pour out into a strainer or colander over the sink or a bowl, and shake off the excess cornstarch.
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 a skillet, just as long as the beef is mostly covered with oil. (you want a shallow fry)
Heat the oil over medium heat until it’s nice and hot, but not smoking.
Add the beef to the oil in small batches and fry for just two minutes, or until the beef just begins to get crispy on the edges.
You don’t need a thorough cooking here since the beef is going to go back on the heat later.
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, then pour the oil out of the wok or skillet.
Put the wok or skillet back over the heat,return all beef to skillet and pour sauce over the beef. Stir until coated and cook for a couple more minutes. Serve over rice and garnish with green onions.
** I like to add chilli flakes to the sauce for a little heat
recipe source
2 teaspoons vegetable oil or sesame oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water/ or beef stock
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
500grams//1 lb flank steak
1/2 cup cornstarch
2 large green onions, sliced on the diagonal into one-inch lengths
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/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.
Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
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).
Next add the cornstarch to a Ziploc bag. Place the meat in the bag and shake, until well coated. Pour out into a strainer or colander over the sink or a bowl, and shake off the excess cornstarch.
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 a skillet, just as long as the beef is mostly covered with oil. (you want a shallow fry)
Heat the oil over medium heat until it’s nice and hot, but not smoking.
Add the beef to the oil in small batches and fry for just two minutes, or until the beef just begins to get crispy on the edges.
You don’t need a thorough cooking here since the beef is going to go back on the heat later.
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, then pour the oil out of the wok or skillet.
Put the wok or skillet back over the heat,return all beef to skillet and pour sauce over the beef. Stir until coated and cook for a couple more minutes. Serve over rice and garnish with green onions.
** I like to add chilli flakes to the sauce for a little heat
recipe source
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