Friday, May 29, 2009

Mongolian Beef

adapted from Foodie Bride

This is a take on the popular Chinese restaurant favorite. It was easy to put together, and had a light spicy flavor. Next time I would probably add some fresh chilies to make it a little hotter, but as is this dinner is a crowd pleaser.

1 lb flank steak, sliced thinly
1/4 cup cornstarch
3 tsp oil, divided
1 tsp freshly grated ginger
3-4 cloves minced garlic
1 cup water
1cup soy sauce
1/2 cup brown sugar (measured, not packed)
2 tsp red pepper flakes (I used 1 tsp chili powder)
Garnish with sesame seeds or sliced green onion

Pat steak slices dry and add to a bowl with cornstarch. Toss to coat and shake off excess starch.

Heat 1 1/2 tsp oil in a large wok or frying pan over medium-high heat. Add the garlic and ginger, and stir until fragrant. Add the soy sauce, water, brown sugar, and pepper flakes. cook the sauce for about 2 minutes and transfer to a bowl.

Turn the heat to high and add the remaining oil to the wok. Add the beef strips and cook until browned on all sides. Pour the sauce back into the wok and stir for several minutes, then remove from heat. Serve with rice and vegetables, garnish and enjoy!

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