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Picture from justataste Image Credit Kelly Senyei |
Mongolian Beef
“Thin slices
of flank steak, minced fresh garlic and ginger, dark brown sugar and soy sauce.
Toss it all together and 30 minutes later you’ll be “chowing” down on a DIY
take out takeout, instead of waiting for the delivery guy.” Kelly Senyei
Ingredients:
Vegetable oil
½ teaspoon
minced fresh ginger
1 tablespoon
minced garlic
½ cup low
sodium soy sauce
½ cup water
⅔ cup dark
brown sugar
1 (1-pound)
flank steak
¼ cup
cornstarch
3 scallions
(green parts only), sliced into 1-inch pieces
Preparation:
Heat 2
teaspoons vegetable oil in a small saucepot over medium-low heat.
Add the
ginger and garlic and sauté until golden, about 2 minutes.
Add the soy
sauce and water, stirring to combine.
Stir in the
brown sugar and increase the heat to medium.
Bring the sauce to a boil for 3 minutes.
Slice the
flank steak against the grain into ¼ -inch pieces, and then toss it with the
cornstarch.
Place the
coated pieces of steak in a sleve and shake off any excess cornstarch.
Allow the steak to sit 10 for minutes.
Place a large
sauté pan or wok over medium-high heat and add ½ cup vegetable oil.
Once the oil
is hot (but not smoking), add the beef to the pan and sauté for 2 minutes until
it is
seared on all sides but barely cooked in the center.
Remove the
steak from the pan with a slotted spoon and transfer it onto a paper
towel-lined
plate.
Pour any excess oil out of the wok.
Place the
sauté pan back over medium heat.
Add the
prepared sauce to the hot pan (it should come to a boil almost immediately),
then add
the reserved steak and cook at a boil, stirring constantly, 2 minutes.
Add the sliced scallions, stirring to combine.
Transfer
steak and scallions with a slotted spoon to a plate and serve.
This recipe
can be easily doubled to serve 4.
The key to
cooking with cornstarch is that it must come to a boil in order to serve its
purpose as
a thickener.
Serve 2
Enjoy this
super-amazing recipe and many more visiting justataste
I made this tonight and I doubled the ginger and garlic and it was delicious/
ReplyDeleteThanks for your comment and visit to my site. I am very glad you like it. You have an awesome idea, some people like more "spicy" than other, but I am sure it was a wonderful variation.
DeleteI made this tonight. It was super easy and delicious. Thanks for sharing!
ReplyDeleteHi Courtnie, thank you very much for your comment and opinion. I am very glad that you enjoy it. I hope to see you again over here.
DeleteHi
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