Monday, July 28, 2008

Mongolian Beef

We like this recipe for both beef and chicken. The chicken is a little quicker since I skip the cornstarch step since it does not need to be tenderized like the beef.

 2 t vegetable oil
 1 T garlic, chopped
 1/2 C soy sauce
 1/2 C water
 3/4 C dark brown sugar
 1 C vegetable oil
 1 lb flank steak
 1/4 C cornstarch
 2 large green onions, sliced

1. Heat 2 teaspoons of vegetable oil in saucepan over medium-low heat.
2. Add garlic, then quickly add the soy sauce and water.
3. Dissolve the brown sugar in the sauce, then raise the heat to medium; boil for 2-3 minutes or until the sauce thickens.
4. Remove sauce from heat.
5. Slice the steak against the grain into 1/4-inch slices, then cut into bite size pieces. (Tilt the blade to a 45° angle to get a wider cut.)
6. Dip the steak into cornstarch; set aside for 10 minutes.
7. Heat oil over medium heat in a wok or skillet. (Make sure the meat can be mostly covered with oil.)
8. Add the beef to the oil and sauté for two minutes or until the meat just begins to darken on the edges. (The meat does not need to be cooked through—just evenly.)
9. Use a slotted spoon to remove the meat; empty the oil from the skillet.
10. Put the meat back in the skillet; cook for a minute.
11. Add the sauce; cook for one minute while stirring, then add the green onions.
12. Cook for one minute, then remove the beef and onions to a serving plate; leave excess sauce in pan.


Jake and Emily Hutchings Family said...

This was really good! The sauce tasted just like PF Chang's!

Kelly said...
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Janette said...

Thanks Kelly! I sent you an invite. Please let me know if you don't get it!


Kelly said...

Thanks Janette!
I am glad I found this site..its great!