Tuesday, October 25, 2011

Deep South Eats: Mongolian Beef

I saw this pin for Mongolian Beef and finally decided I had to try it out. I am so glad I did...it was excellent and very easy. This recipe is perfect for a weeknight meal because it can be made quickly, is very filling and will be enjoyed by even the pickiest eater. The beef was tender with the perfect balance of sweet and salty. It served well with brown rice and fresh, steamed broccoli.


  • 2/3 pound flank steak, sliced thinly across the grain (if you have the time, tenderize with small diagonal cuts to make a diamond pattern from this recipe, before slicing thinly across the grain)
  • 2 Tablespoons cornstarch
  • 3 teaspoons canola oil, divided
  • 1/2 teaspoon grated fresh ginger (may substitute for 1/8 teaspoon ground ginger)
  • 2 cloves garlic, minced
  • 1/3 cup low sodium soy sauce
  • 1/3 cup water
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon (heaping) red pepper flakes
  • pinch of salt
  • 2-3 large green onions, sliced
  • Pat the steak slices with a paper towel to wick away any excess moisture.
  • Toss the steak and cornstarch together. Shake away excess corn starch using a fine mesh strainer.
  • Mix together the soy sauce, water, brown sugar, red pepper flakes and pinch of salt (if substituting ground ginger for fresh, add it to this mixture) in a small bowl.
  • Heat 1 1/2 teaspoons of the oil in a large skillet or wok at medium-high heat and add garlic and fresh ginger. Cook for 30 seconds and slowly pour in soy sauce mixture. Cook for another 2 minutes and return pan contents to small bowl.
  • Turn the heat up to high and add the last 1 1/2 teaspoons of oil. Add the beef slices and cook, stirring until just browned.
  • Pour the sauce back into the pan and cook with meat, simmering for about 5 minutes or until thickened.
  • Place beef mixture on a bed of rice and top with sliced green onions.
This was wonderful with brown rice and fresh steamed broccoli.

Original recipe found at Handle the Heat.

blog signature - 4/2011

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