Wednesday, February 22, 2012

Mongolian Beef

     .....or as my husband called it Candied Beef.

     This was probably one of the first Asian dishes that I cooked that I felt like I was eating at an actual restaurant. One can make good Asian dishes at home, but there is usually something missing, like that finish on the chicken or beef that makes it crispy. Well, this dish was not missing that special something. I felt like I was eating at PF Chang's (since it's supposedly their recipe and all).

     We really liked this recipe... but watch out, because as my husband observed, it's pretty sweet! It's definitely not a dull version of Mongolian Beef. I really liked it.

2 tbsp Vegetable oil
1 tsp ginger
2 tbsp garlic
1/2 C soy sauce
1 C brown sugar (if you don't want it as sweet, you might use 1/2 to 2/3 C instead)
1/2 C Vegetable oil
1 lb flank steak or sirloin sliced thinly (I used top sirloin, and this is a big key I think. You want to make sure you get good quality beef, since it's the star of the show, you'll really notice if it's tough and chewy).
1/4 C cornstarch
3 green onions, sliced 1-2 inches in length, on a bias

Heat 2 tbsp oil in a skillet over medium high heat until hot. Add ginger and garlic and cook for 30 seconds, and add soy sauce. You want to work quickly so that garlic doesn't burn. Slowly add the sugar and stir, allowing it to dissolve. Allow the sauce to come to a boil and let simmer for 2-3 minutes to thicken. Remove and set aside.

Cut steak into thin strips and put in a bag with cornstarch and shake to coat. Let meat sit for 10 minutes, so the cornstarch will stick to the meat.

Put 1/2 C vegetable oil in a wok or skillet and heat to medium high. Add the meat and brown for 3-4 minutes. **Watch carefully, this is another step where your meat can become tough if cooked too long. DO NOT wait for your meat to be fully cooked, otherwise it will dry out completely. We are going to continue cooking the meat in a minute. Remove from pan with slotted spoon and drain it on paper towels.

Clean the pan out and return the meat and cook for another 2 minutes. Add the sauce and cook another minute. Add the green onions and cook another minute.

Serve over white sticky rice.

Recipe Courtesy of: Confessions of a Homeschooler


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