"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mongolian Beef Recipe

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This recipe for Mongolian Beef, by , is from Vallejo Family Cookbook, 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!

Contributor:  
Contributor:  
Marisa Coccaro

Category:
Category:

Ingredients:  
Ingredients:  
Vegetable oil
1 tsp fresh ginger, minced
2 tbsp garlic, minced
1 cup low sodium soy sauce
1 cup water
1 1/3 cup dark brown sugar
2 pounds flank steak, sliced
1/2 cup cornstarch
Green onions, sliced

Directions:
Directions:
In a small saucepot, over medium heat, add 2 tsp. of vegetable oil and sauté ginger and garlic until fragrant, about 2 minutes. Add the soy sauce, water, and brown sugar and stir to combine. Bring mixture to a boil and let boil for 3 minutes, then remove from heat and set aside.
In a large bowl, toss sliced flank steak with cornstarch, shaking off the excess. Place in fridge for 10 minutes to allow coating to stick better on the beef.
After 10 minutes, in a heavy bottom saucepan, over medium high heat, add 1/2 cup of vegetable oil and add the beef to the pan, in batches, to sear the outside on all sides, but barely cooked in the middle. Remove and let drain on paper towels as you finish up the rest of the beef. Pour out any excess oil in the saucepan.
Place the saucepan back on the burner, but on medium heat, and pour in the sauce from earlier. It should come to a boil immediately. Add in the steak and coat with the sauce. Continue cooking beef and sauce at a boil for 2 minutes, stirring constantly. The sauce will thicken gradually. Add in the scallions.
Serve hot over white or brown rice.
Place leftovers in an airtight container in the refrigerator.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Connor refers to this as “chocolate chicken” and requests it often!

 

 

 

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