Mongolian Beef

One of my Ipad apps is a recipe finder….One that people can upload to I think!

Below is a recipe I tried tonight. I like it!
Waiting for hub’s opinion!

Recipe Notes:
It calls for flank steak. The store that we shop at didn’t have PLAIN flank steak but instead had flank steak that was marinated in some kind of soy sauce mixture. This made the dish all the more tasty!

Rice Wine…is what….sake? No idea and since we didn’t want to spend th extra $$ on a whole bottle of rice wine when the recipe calls for only 2 tablespoons I left this out. Wondering..would rice wine vinegar work?

When you make the sauce it will be runny. Once you add it to the beef it will thicken right up!

It calls for both green onions and onions. I just used green onions.

Mongolian Beef

Ingredients:
1 lb. Flank Steak
1/4 cup Cornstarch
2 teasp. Ginger, minced
1 tablespoon Garlic, minced
1/2 cup Soy Sauce
1/2 cup Water
1/2 cup Brown Sugar
2 tablespoons Rice Wine
1/2 teasp. Red Pepper Flakes
2 Green Onions, sliced
1 medium Onion, sliced
Oil for frying

Sauce: 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 to a boil for 2-3 minutes. Remove from heat.

Slice flank steak against the grain into 1/4″ slices. Tilt knife 45 degrees to get wider cuts. Toss steak slices into cornstarch and let sit for 10 minutes. DO NOT SKIP THIS PART!!!

Heat up about 1 cup of oil in a wok to medium heat. Add beef and cook for 3 minutes.

Remove meat from wok and drain onto paper towels. Drain all of the oil out of the wok except for about a tablespoon. Add onions to the oil and stir fry 2 minutes. Add steak back into wok with onions and pour in the soy sauce mixture. Cook until the sauce bubbles.

Serve with rice.

Rebecca

Rebecca

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One thought on “Mongolian Beef

  1. Pingback: Country Meadow » Blog Archive » Teriyaki Meatball Bowls

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