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Mongolian Beef Recipe

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This recipe for Mongolian Beef, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judith Dimiceli
Added: Monday, April 27, 2009


2 teaspoons vegetable oil
1/2 teaspoon fresh ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
Vegetable oil, for stir frying (1/3 cup)
1 pound flank steak
1/4 cup cornstarch
2 cups fresh broccoli flowerets
2 cups thinly sliced or baby carrots
2 large green onions, coarsely chopped

Make the sauce by heating 2 teaspoons of vegetable oil in a medium saucepan over med/low heat
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 for 2-3 minutes or until the sauce thickens; remove from heat
Slice flank steak against the grain into 1/4" thick bite-size slices
Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef
Let the beef sit for 10 minutes so that the cornstarch sticks
As the beef sits, heat up 1/3 cup oil in a wok or skillet; add beef and stir fry both sides 2 minutes or until beef edges darken
Stir the meat around a little so that it cooks evenly
Remove beef with a slotted spoon
Add broccoli and carrots and stir fry 2 minutes
Return beef to skillet and add sauce, heating until bubbly
Add chopped green onions and serve over white or brown rice




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