Ingredients: |
Ingredients: 2 tsp. vegetable oil
1/2 tsp. ginger, minced
1 T. garlic, chopped
1/2 c. soy sauce
1/2 c. water
3/4 c. dark brown sugar
vegetable oil, for frying (about 1 c.)
1 lb. flank steaks
1/4 c. cornstarch
2 large green onions, sliced
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Directions: |
Directions:(1.) Make the sauce by heating 2 tsp. of oil in a medium saucepan over med/low heat.
(2.) Don't get the oil too hot.
(3.) Add ginger & garlic to the pan and quickly add the soy sauce & water before the garlic scorches.
(4.) Dissolve the brown sugar in the sauce, then raise the heat to about medium & boil the sauce for 2-3 minutes or until sauce thickens.
(5.) Remove it from the heat.
(6.) Slice the flank steak against the grain into 1/4" thick bite size slices.
(7.) Tilt the blade of your knife at about a 45º angle to the top of the steak to get wider cuts.
(8.) Dip steak pieces into cornstarch to apply a thin dusting to both sides of each piece.
(9.) Let the beef sit for about 10 minutes so that the cornstarch sticks.
(10.) As the beef sits, heat up 1 cup of oil in a wok or skillet. Heat oil over medium heat until its nice and hot, but not smoking.
(11.) Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges, it will be cooked more later.
(12.) Stir the meat around to cook evenly. After a couple of minutes, use a large slotted spoon to take the meat out and onto paper towels, discard oil from wok.
(13.) Put the pan back over the heat, put meat back in and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all green onions.
(14.) Cook for one minute more, then remove beef and onions to serving plate. |
This recipe for Mongolian Beef is from