Mongolian Beef

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 teaspoons vegetable oil
• 1/2 teaspoon ginger, minced
• 1 tablespoon garlic, chopped
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• vegetable oil, for frying (about 1 cup)
• 1 lb flank steak
• 1 medium onion, sliced
• 1/4 cup cornstarch
• 2 large green onions, chopped

Recipe

• 1 sauce.
• 2 heat 2 teaspoons of vegetable oil in a medium saucepan over medium/low heat. don't get the oil too hot.
• 3 add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
• 4 dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. remove it from the heat.
• 5 beef.
• 6 slice the flank steak against the grain into 1/4" thick bite-size slices. tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
• 7 dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. let the beef sit for about 10 minutes so that the cornstarch sticks.
• 8 as the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
• 9 heat the oil over medium heat until it's nice and hot, but not smoking.
• 10 add the beef to the oil and sauté until brown. stir the meat around a little so that it cooks evenly.
• 11 after a couple minutes, use a large slotted spoon to take the meat out and onto paper towels. dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.
• 12 put the pan back on the oven over medium/low heat. add chopped green onions and let sauce simmer until warm.
• 13 serve over rice.