Monday, October 15, 2012

Mongolian Beef

So, I had planned on making this Mongolian Beef recipe for a Sunday night dinner. But after a filling lunch, we were both a little so-so on the idea of an organized dinner. We also had the added challenge of needing to eat a little early to make a 6pm appointment. (Okay, it was to play Call of Duty). But we decided to make it anyway and here’s a testament to how good it was. Despite not being that hungry, despite having to eat early, my husband still had seconds. I certainly would have as well, but I’ve been trying to have a modicum of self-control (or at least delude myself into thinking I have it). This was rich, meaty, with a really tasty thick sauce. The original recipe (which I found on Mrs. Schwartz’s Kitchen) is meant to imitate PF Chang’s dish, and not being a PF Chang’s regular I’m not sure if it did, but it definitely tasted great. The only think I would knock it for is just being meat and sauce. We added in onions but next time I think broccoli would also be a perfect addition, or any veggie you like, really.

2 teaspoons canola oil
4 cloves garlic, chopped
½ teaspoon ginger, grated
½ cup brown sugar
½  cup water
½ cup soy sauce
½ teaspoon red pepper flakes (or to taste)
1 lb flank or sirloin steak, thinly sliced
¼ cup cornstarch
½ cup white onion, chopped large
green onions, chopped for garnish
Broccoli Florets (optional)

Start by chopping your onions and broccoli and setting aside. Then thinly slice the beef, removing any large fatty pieces, and coat it lightly with cornstarch before setting that to the side as well.

Heat your oil in a medium sized saucepan over medium high heat. I just used vegetable oil because that’s what I had on hand. Add in the ginger and garlic and stir continuously for about two minutes or until fragrant. Then stir in the brown sugar, water, soy sauce and red pepper flakes. Wait until it comes to a simmer then turn the heat to low. It seems like a lot of sauce but it thickens up and reduces.

Heat a little more oil in a large wok or skillet over medium high heat and add in your white onion and broccoli. Stir fry for about 5 minutes until they soften just a little, then add in the meat. Make sure you keep it moving in the wok so it doesn’t burn. The cornstarch seemed to soak up all the oil for us so it was pretty dry in there. The meat should cook pretty quickly, about 4-6 minutes. Don’t overdo it.

Once the meat is cooked, turn down the heat to medium low and pour your sauce into the wok. Scrape any browned bits from the pan. Your sauce will thicken up because of the cornstarch and will continue to thicken as you cook. Once it is at your desired consistency, serve over rice and sprinkle green onions on top! And don’t be ashamed to take seconds.

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