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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mongolian Beef Recipe

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This recipe for Mongolian Beef is from ArtWizards in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
BEEF
2 lb. NY strip steak or flank steak
½ cup cornstarch
½ cup vegetable oil

SAUCE
2 tbsp. vegetable oil
1 cup soy sauce
1 cup brown sugar
4 cloves garlic minced
2 tablespoons ginger, minced
1 cup water
1 tablespoon rice wine vinegar
1/2 teaspoon red pepper flakes
3 green onions chopped
Directions:
Directions:
Place the beef in the freezer 15 minutes before ready to begin. This will help firm it up for slicing.

Slice the beef against the grain in thin, bite-sized strips, about 1/4 inch thick.

Add the cornstarch to a Ziploc bag. Place the meat in the bag and shake, until well coated. Pour out into a strainer or colander and shake off the excess cornstarch.

In a small sauce pan add the oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar and red pepper flakes. Stir and cook over medium-high heat until sauce thickens (15-20 minutes). Set aside.

Meanwhile, in a large skillet heat the oil over medium-high heat. When the oil is hot, add some of the beef in a single layer and cook until browned. You will need to do this in batches. Set aside the browned beef on a plate lined with a paper towel and tented with foil.

Return all beef to skillet and pour sauce over the beef. Stir until coated and cook for a couple more minutes.

Serve over rice and garnish with green onions.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 Minutes
Personal Notes:
Personal Notes:
"Good communication and unconditional love will overcome any beef."

This is one beef you can get through easily!

 

 

 

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