Tuesday, July 21, 2009

Mongolian Beef

Recipe From: Favorite Family Recipes
Loved the sauce. Amazing what sugar can do.
2 tbsp vegetable oil
2 tsp ginger (minced)
2 tbsp garlic (minced)
1 cup soy sauce
1 cup water
1 cup brown sugar (packed)
1 lb flank steaks
½ cup cornstarch
3 large green onions
1 red bell pepper
1 lb broccoli crowns

Slice the flank steak against the grain into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat oil in a wok (or skillet). Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Remove and set aside.

Make the sauce by heating oil in a medium saucepan over medium/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 medium and boil the sauce 2-3 minutes or until sauce thickens a little a bit. Continue to simmer. Thicken the sauce with a cornstarch-water mixture to desired thickness. Add meat, green onions, red bell peppers and broccoli. Cover and allow vegetables to cook to desired crispness. Serve it over rice with remaining green onions as a garnish.

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