Sunday, February 12, 2012

Day 17: Mongolian Beef

This recipe came from a magazine I was reading, can't remember the name, but it was a few months ago. It was written for pork, but I didn't happen to have any on hand, so I switched a couple things up and used the beef I did have.

I mistakenly didn't correct the liquid portions to compensate for the difference in meats, but it still worked out. To sop up some of the liquid, I mixed the rice in instead of leaving it on the side. Simple fix.

Still tasted pretty good! At least, our dinner guests approved...

Gus photo-bombing.
It's a very simple meal, especially with the little trick I learned from a chef at a local Chinese restaurant. (Let your meat, after it's been cut, rest in a light cornstarch coating for ten minutes. Totally makes the difference!)


1 pound flank steak, cut into bite-size pieces
1/4 cup cornstarch
3 teaspoons canola oil
1/2 teaspoon grated ginger (about 1/2 in piece)
1 Tbsp chopped garlic (about 2-3 large cloves)
1/4 cup diced  yellow onion *optional*
1/2 cup water
1/2 cup soy sauce (I use low-sodium)
1/2 cup brown sugar
1/2 tsp red pepper flakes
1 bag frozen vegetables (I used broccoli, cauliflower and carrots)
3 large green onions, diced (for garnish)


1. Place steak pieces and cornstarch in a large bowl and toss to coat. Set aside for 10 minutes.

2. Just before the steak is finished resting, heat the canola oil in your pan. Heat your garlic, ginger, red pepper flakes, and yellow onion (if using) for a couple of minutes. (This starts to smell really good!) Add brown sugar, water and soy sauce. Stir until well blended and heated. (Do not let it boil.) Pour into a bowl and set aside.

3. Reheat more canola oil in pan. Add steak and cook until almost done. Pour in the sauce and simmer over medium heat for 2-3 minutes, or until the steak is done.

4. Add in the frozen vegetables and heat, stirring occasionally, until heated through and the vegetables are tender.

5. Garnish with diced green onion.

Rice makes a good side dish for this meal, and if yours turns out with a little too much juice, you can stir the rice into the meat to thicken it up a bit.

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