Friday, July 10, 2015

Mongolian Beef

Ingredients for 2 servings

¼ cup cornstarch
½ cup brown sugar
½ cup soy sauce
½ cup water
½ teaspoon ginger (minced)
½ teaspoon red pepper flakes
1 lb flank steak
1 medium onion (sliced)
1 tablespoon garlic (minced)
2 green onions (sliced)
2 tablespoons rice wine
2 teaspoons vegetable oil
oil (for frying)

Directions

To make the sauce- in a sauce pan heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat.

Slice the flank steak against the grain into ¼” thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip).

Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer).

Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.
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