Mongolian Beef

Chinese take-out is one of my ultimate comfort foods. Unfortunately, I have never really ventured out past sweet and sour chicken and lo mein. Also very unfortunate is that I have never had Mongolian Beef before. Sad, I know. So when I saw this recipe at elly says opa! I immediately saved it.

This dish is amazing. It tastes just like take-out but is a lot healthier and cooks up in a matter of minutes. I'm not sure if it really tastes like take-out Mongolian Beef, but I'm ok with that because it's still awesome. I think this recipe will make many repeat appearances in our kitchen.

I didn't change anything from this recipe, but next time I might add more water. My sauce thickened up a lot and didn't really leave any 'sauce' in the end. I also added in a bag of frozen vegetables (asian medley) right at the end and served this over brown rice. Also, it says it serves 2 but we had at least 2 servings left over. This could be because I added vegetables, or I may have used more than 2/3 lb steak. I would love to have a kitchen scale to help me out with issues like this, so maybe I will add that to my Christmas list:)

Mongolian Beef
Serves 2

Adapted from Pink Bites

Ingredients

2/3 lb. flank steak, sliced across the grain

3 Tbsp. corn starch

3 tsp. canola oil, divided

1/2 tsp. grated ginger

2 cloves garlic, minced

1/3 cup low-sodium soy sauce

1/3 cup water

1/4 cup brown sugar

1/4 tsp. (heaping) red pepper flake

s2-3 large scallions, sliced

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 or large saute pan 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. (This is where I added in some vegetables, already steamed in the microwave.) Let the sauce thicken to your liking, and then add the green onions in just before plating.

Serve with rice. Enjoy.