So I tried a new recipe today and Joe and I thought it turned out really well! I will definitely be making it again. Yum!
Mongolian Beef
2/3 lb. flank steak, sliced across the grain (I just used beef stir fry meat)
3 Tbsp. corn starch
3 tsp. canola oil, divided
1/2 tsp. grated fresh ginger
2 cloves garlic, minced
1/3 cup low-sodium soy sauce
1/3 cup water1/4 cup brown sugar
1/4 tsp. (heaping) red pepper flakes
2-3 large scallions, sliced
[Plus mushrooms or other veggies if desired]
Pat the steak pieces and make sure they’re dry; then, toss the steak and cornstarch together. Be sure all pieces are fully coated, but shake off excess corn starch. Mix together the soy sauce, water, brown sugar and red pepper flakes.
Heat half the oil in a wok at medium-high heat and add the ginger and garlic. Once fragrant (30 seconds or so), add the soy sauce mixture. Cook for about 2 minutes and transfer to a bowl.
Turn the heat up on the wok and add the remaining oil. Add the beef and cook, stirring until just browned. Pour the sauce back in and let it cook with the meat. Let the sauce thicken to your liking, and then add the green onions in just before plating.
[I also added chopped mushrooms and fresh spinach to the meat after it had mostly browned, about a minute before adding the sauce. Could also add broccoli that was already mostly cooked.]
I served it with brown rice. Delicious!
Mongolian Beef
2/3 lb. flank steak, sliced across the grain (I just used beef stir fry meat)
3 Tbsp. corn starch
3 tsp. canola oil, divided
1/2 tsp. grated fresh ginger
2 cloves garlic, minced
1/3 cup low-sodium soy sauce
1/3 cup water1/4 cup brown sugar
1/4 tsp. (heaping) red pepper flakes
2-3 large scallions, sliced
[Plus mushrooms or other veggies if desired]
Pat the steak pieces and make sure they’re dry; then, toss the steak and cornstarch together. Be sure all pieces are fully coated, but shake off excess corn starch. Mix together the soy sauce, water, brown sugar and red pepper flakes.
Heat half the oil in a wok at medium-high heat and add the ginger and garlic. Once fragrant (30 seconds or so), add the soy sauce mixture. Cook for about 2 minutes and transfer to a bowl.
Turn the heat up on the wok and add the remaining oil. Add the beef and cook, stirring until just browned. Pour the sauce back in and let it cook with the meat. Let the sauce thicken to your liking, and then add the green onions in just before plating.
[I also added chopped mushrooms and fresh spinach to the meat after it had mostly browned, about a minute before adding the sauce. Could also add broccoli that was already mostly cooked.]
I served it with brown rice. Delicious!
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