Mongolian Beef

Mongolian Beef

Yes, another American Chinese restaurant staple. This one, however, was delicious and resulted in no leftovers save the (optional) broccoli when cooked for two. My roommate, normally quite reserved, announced I ought to make it again. Which is good, because I was going to anyway.

Mongolian Beef, adapted from Manger a Trois

1 lb. top round, sliced thin (yes, still the London broil I got on sale. There’s two more pounds in the freezer!)
1/4 c. cornstarch
1/2 c. water
1/2 c. soy sauce
1/4 c. brown sugar, packed
1 tsp. red pepper flakes
1 Tbsp. canola oil
1 Tbsp. ginger, grated
2 Tbsp. garlic, grated
1 small bunch green onions, sliced

Toss the meat in a bag with cornstarch, coating it all.

Mix the water, soy sauce, brown sugar and red pepper flakes and set those aside.

Heat the oil in a pan until it’s screeching hot. Fry the meat until it’s brown and the outside is a bit crispy; this will probably have to be in batches. Just pop it in a bowl (or if you’re using a wok, shove it up the sides) when it’s done. When all is cooked, the bottom of the pan will be covered in browned, beefy cornstarch. Dump all the meat back in and add the ginger and garlic, stirring around until it smells ridiculously good. Dump in the reserved soy sauce mixture and scrape up all the delicious brown stuff on the bottom of the pan, letting it boil long enough to get that deglazed and thickened a bit, and then add the green onions.

Serve over rice (and with a bit of steamed broccoli, if you are so inclined).

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~ by iliadawry on 12 June 2012.

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