Wednesday, May 19, 2010

Mongolian Beef

I had some cooked steaks in the freezer, so I decided to use them up in some sort of stir fry. They were cooked med-rare and I only eat well done steak, so I knew they'd be perfect for such a dish. I decided to look on Tasty Kitchen for some sort of stir fry recipe. The first recipe listed looked so good, I searched no further. I didn't really want to cook a separate veggie side to go with this, so I threw in some red peppers, corn and snow peas. This was truly a great dish. I did think the sauce was a bit sweet, so I added some salted cashews, to counter balance the sauce. It worked perfectly. The creamy nuts with the sweet sauce tasted amazing. The kids gobbled down there dinner, and you know that always makes me happy. I'm definitely making this one again and again.


Mongolian Beef
via Tasty Kitchen

¼ cups Cornstarch
1 pound Flank Steak, Very Thinly Sliced Against The Grain
1 teaspoon Minced Fresh Ginger
1 Tablespoon Chopped Garlic
½ cups Low Sodium Soy Sauce
¼ cups Water
½ cups Dark Brown Sugar
¼ cups Canola Oil
5 whole Scallions, Cut Into 1 Inch Pieces

Sprinkle cornstarch over the sliced steak and toss until the pieces are evenly coated. Set aside. In a sauce pan over medium-low heat, combine ginger, garlic, soy sauce, water and sugar. Stir constantly until the sugar dissolves. Raise the heat and stir until the sauce boils. Remove from heat and set aside. Cover the bottom of a large frying pan (or a wok) with canola oil and heat over high heat. Once the oil is hot, add the steak, sautéing it until browned on all sides. Remove the steak with a slotted spoon onto a plate lined with paper towels. Remove any leftover oil from the pan, then add the steak, sauce and scallions, and cook over medium heat for just a few more minutes. Serve over rice


Hally said...

Deeee-LISH looking! Can't wait to try it. :)

Pam said...

This sounds great and I will have to try it! Thanks!

Eftychia said...

This dish looks delicious! Thanks for sharing!