Monday, January 16, 2012

~Mongolian Beef~

Have you ever gone to PF Chang's and ordered the Mongolian Beef? This is something similar to that. This is very easy to make and yummy to the taste! We prefer brown rice to white rice, as pictured above. White rice doesn't really carry any nutritional value, let's be honest. White rice is processed; so the outer shell or bran layer is removed which carries the nutritional stuff in rice. So even though brown rice takes way longer to cook, make it anyway! It is worth it. And never buy instant rice--what a waste of carbs and calories!! Ok, off my soap box and back to delicious Mongolian beef. What took the longest for this whole dish was cutting the meat in thin pieces, and I could have cut them thinner, with more care. However, I made this right after a long day of work, so it turned out how it turned out. It was still great!

After you cut the meat in thin strips, roll the strips around in the cornstarch and evenly coat them.

Make the soy sauce... (with a little sugar and a little lovin')

In a separate pan with some oil, cook the beef until it is no longer pink.

Once the beef is completely cooked, add the sauce and let it cook until it thickens a bit.

Once you decide the sauce is thick enough, add the chopped green onions.

Serves 2

you'll need:

1 lb. flank steak, thinly sliced crosswise
1/4 c. cornstarch
3 tsp. vegetable oil
1/2 tsp. grated ginger (about a 1/2 in. piece), optional
1 Tbs. garlic, chopped (2-3 cloves)
1/2 c. water
1/2 c. soy sauce
1/2 c. brown sugar
1/2 tsp. red pepper flakes (use less for minimal spiciness)
3 large green onions, sliced crosswise into thirds

get busy:

Once the steak is cut into thin strips, combine them in a bowl with the cornstarch. With your hands or a spoon, move the meat around so it is completely covered.

Heat half of the oil in a wok or a good-sized skillet and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. The sauce may not be thick at this point--it's ok.

Turn up the heat in the same pan and add the rest of the oil. Add the beef and cook, stirring until all the meat is browned. Pour the sauce back into the pan and let it cook along with the meat. If you want a thinner sauce, take it off the heat and serve it as is. For a thicker sauce, leave it on the heat and let it thicken a bit. Add the green onions at the last minute so the green parts stay crunchy for the most part. Serve hot with brown rice and seamed broccoli.

You'll love this dish! A different twist on a typical beef night.

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