Tasty Tuesday: Mongolian Beef

One of the first jobs I had was in a Chinese restaurant. From that point forward, I became very picky about my Chinese food. Mostly because I preferred the Thai food on our menu, but that's beside the point. To this day, there are certain dishes that I haven't had since I worked there. But there are a select few that I have mastered over the years & are able to make them at home. Mongolian Beef just happens to be one of them.

 

•olive oil

•1Tbsp. fresh ginger, minced

•3-5 cloves garlic, minced

•1/3-1/2C. soy sauce

•1/4C. fish sauce

•1/3-1/2C. water

•3/4C. brown sugar

•Siracha hot sauce

•sesame oil

•1lb. flank, or other thinly sliced steak (I believe mine was a sirloin)

•cornstarch

•1 large onion, thickly sliced

•green onions, sliced into 1in. pieces

•white rice

- First start off by using a large nonstick skillet. This way you can cook everything in one pan, with the exception of the rice.

- Go 2-3 turns of the pan with the olive oil & heat to med-high. Add garlic & ginger, stirring frequently with a wooden spoon.

- At the first signs of browning, add soy sauce, fish sauce, water, brown sugar & desired amount of Siracha. Bring to a boil.

- Simmer sauce for 2-3 min. until slightly thickened.

- Remove sauce from heat & pour in med.-sized bowl. Set aside.

-On a cutting board safe for raw meat, tenderize your already thin steak with a meat mallet. (Place meat in plastic wrap to keep from making a mess.)

- Thinly slice steak across the grain & place in a bowl. Spoon a couple spoonfuls of cornstarch over top & mix thoroughly to cover each piece. Set aside for about 10 min. (*Tip: Your steak will look more like pork when the cornstarch has been absorbed.)

- This is the perfect time to start your rice if you're making Minute rice.

- Back to your nonstick skillet, heat a bit of sesame oil along with a little olive oil, over med.-high heat. Add steak & cook, flipping frequently, until browned. Return to bowl.

- In just a bit of olive oil, saute onion until just beginning to soften.

- Return sauce & beef to skillet & simmer for 2-3 min.

- Serve Mongolian Beef over white rice & top with green onion.

Enjoy!