Here's a tasty meal for the family. Mongolian beef. The first time I made it by a recipe I found and it wasn't quite what I wanted. I altered it a bit and added a couple things and I think it came out just about right. Best served with brown rice.
- 1 tsp sesame seed oil
- 1 tsp vegetable oil
- 1/3 tsp fresh ginger, minced
- 1 Tbsp garlic, chopped
- 2/3 cup soy sauce
- 1/2 cup water
- 1 cup brown sugar
- 1 cup vegetable oil for frying
- 1 1/2 pound beef
- ¼ cup cornstarch
- 4 large green onions
- 1 cup white mushrooms
- Slice the steak into 1/4” thick bite size slices.
- Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece.
- Let beef sit for about 10 minutes so that the cornstarch sticks.
- While beef is sitting, make the sauce by heating 1 tsp of vegetable oil and 1 tsp sesame seed oil in a medium saucepan over medium low heat. Don’t let the oil get too hot.
- Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
- Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce for 2-3 minutes. Then remove it from the heat.
- Heat up one cup of oil in a wok over medium heat until it’s nice and hot but not smoking. You may also use a skillet for this step as long as the beef will be mostly covered with oil. You may have to do half the beef at a time.
- Add the beef to the oil and saute for about 2 minutes or until the beef just begins to darken on the edges. You don’t need a thorough cooking at this point since the beef is going to go back on the heat later.
- Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels. Then pour the oil out of the wok.
- Put the wok back over the heat, dump the meet back into it and simmer for another minute.
- Add about 1/2 the sauce and cook for 1-2 minutes while stirring.
- Add onions and mushrooms and cook for 3-4 minutes. Stirring occasionally.
- Serve over rice.