Mongolian Beef

I don’t remember if I have mentioned this before?  We buy 1/2 a cow once a year, so we have a ton of beef in our freezer.  Therefore, I’m always looking for recipes to use the cuts of beef that are plentiful.  Of course grilling steaks and ground beef are easy to use, but the numerous packages of roasts, stew meat, cubed steak, short ribs, brisket, and on and on kind of stump me.  One cut that is not included in our freezer beef is flank steak, which this recipe calls for, so I substituted beef stew meat which worked quite well.  It was maybe a little on the tougher side than flank steak would have been, but carefully trimming the connective tissue helped.

This meal had great flavor, pretty intense smells too.   Tim pointed out that the whole house smelled like soy sauce, but I didn’t mind.  🙂  I’ll definitely make this meal again, since it was very quick to prepare.  Actually I can’t wait to eat the leftovers for lunch today!

Mongolian Beef

Source: Confections of a Foodie Bride

Prepared rice

1 lb flank steak, thinly sliced crosswise {I used stew beef that I trimmed and cut into 1″ pieces}
1/4 cup of cornstarch
3 tsp vegetable oil, divided
1/2 teaspoon grated ginger
1 Tbsp minced garlic
1/2 cup water
1/2 cup of low-sodium soy sauce
1/4 cup brown sugar (measured, not packed)
3/4 tsp red pepper flakes
1 large green onion, sliced thinly {I used chives}

Pat steak slices dry and add to a bowl with corn starch. Toss to ensure all pieces are just coated. Shake off excess corn starch using a strainer.

Heat 1-1/2 tsp oil in a large wok or non-stick pan over medium-high heat. Add the garlic and ginger, 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 and cook until browned on all sides. Pour the sauce back into the wok and cook until the sauce reaches desired consistency. Add the green onions (a pinch reserved for garnish), stir, and remove from heat. Plate, top with remaining onions, and serve over rice.

1 Comment (+add yours?)

  1. Trackback: Black Bean Soup « EASY AS PIE!

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