Mongolian Beef

One of my favorite things to cook is Asian food. There is so much variety in what can be made. I have never made Mongolian Beef  before this and was a little skeptical of the battered and fried beef, since I hadn’t every done it before, but can say this turned out pretty fantastic! I really enjoyed the sweet garlic sauce (since I’m not much of a spicy lover). It had a nice tangy flavor with a good earthy tone from the garlic.

Ingredients-

Meat:

• 1 lb. flank steak
• 1 cup vegetable oil
• 2 green onions chopped, plus 1 for topping
• 1/4 cup corn starch

Sauce:

• 2 t. vegetable oil
• 3/4 cup brown sugar
• 2 large garlic cloves, chopped
• 1/2 cup soy sauce
• 1/2 cup water
• Dash of Asian ginger spice

Slice the steaks against the grain into small strips.

Mix together all sauce ingredients in a sauce pan. Cook on medium heat until it begins to simmer. Turn down and let simmer for 4-5 minutes, until slightly thickened. Take from heat and let rest while the meat fries.

Coat meat strips in the corn starch. I placed mine in a gallon baggie and shook it till they were all evenly coated. Place in the fridge while the oil heats up so that the corn starch can set in.

Once the oil is heated enough to fry, place the strips in, cooking each side around 3 or 4 minutes depending on desired done-ness.

Once the meat is cooked remove from the oil onto a paper towel lined plate to absorbed the excess oil. Once all the meat is done pour out your oil and place meat back into the pan. Take your now cooling sauce and pour over your meat.

Once your sauce is in the pan add in your 2 green onions and cook for 3 to 4 minutes on medium-low heat.

I placed mine over rice and topped with fresh chives. Enjoy your little taste of home.