Mongolian Beef

Whenever we get take-out, I always get one of two things - general tso's chicken or sweet and sour chicken. I am never adventurous enough to try something new.  I've made both of my favorite dishes at home and am moving on to something new this time - Mongolian Beef.  The flavor is great, the beef gets a little crispy, and you will probably fight over the leftovers!  I probably let the sauce cook a few minutes too long (we're in the middle of potty training at our house) and should have thinned it back out with a little water, but it was still fantastic.  I served this with steamed broccoli and rice. Make this at home and it can easily pass for fake-out take-out!

Source: Pink Bites

Ingredients:

• 1 lb of flank steak, thinly sliced crosswise
• 1/4 cup of cornstarch
• 3 teaspoons of canola oil
• 1/2 teaspoon of grated ginger
• 1 tablespoon of chopped garlic (about 2 -3 large cloves)
• 1/2 cup of water
• 1/2 cup of soy sauce (I use low sodium)
• 1/2 cup brown sugar
• 1/2 teaspoon of red pepper flakes
• 3 large green onions, sliced crosswise into thirds

Directions:
Prepare the meat:
First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch (see picture bellow).

Make the sauce:

Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later.

Cook the meat and assemble dish:

Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.

Serve it hot with rice.

Source: http://feedproxy.google.com/~r/DeliciousMeliscious/~3/mUScqK0JXQY/mongolian-beef.html

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