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Sunday, August 14, 2011

Mongolian Beef

Last night was our "Chinese Food and Big Bang Theory" night, and in my efforts to make it slightly healthier and cheaper, I cooked at home and tried a new recipe.  I stumbled across this dish on Pinterest, and since it was dubbed as a PF Chang's knock off, I had to try.  

This dish was so, so, so good!  Everyone raved over it!  Alex (the vegetarian) loved her sautéed veggie chicken strips with the sauce poured over it, Big Lance kept complimenting me over and over, and Lance Jr ate his bowl, the rest of what I couldn't finish, and asked for a third helping.   The sauce was incredibly sweet, so you might choose to add the brown sugar in increments so it is to your liking, but it was just right for us.  As always, anything cooked with red pepper flakes gets hotter with time, so it was quite funny for everyone to notice the spiciness blossoming towards the end of dinner.  

The original recipe says that it serves two people, but that would be a lot of food, so I changed the serving size.  We doubled the recipe anyhow, and the four of us didn't even come close to eating half of it.  Can't wait for lunchtime today!




Mongolian Beef
Serves 4

1 pound flank steak, thinly sliced crosswise
¼ cup cornstarch
3 teaspoons canola oil
½ teaspoon grated ginger
2-3 cloves garlic, chopped
½ cup water
½ cup soy sauce
½ cup brown sugar
½ teaspoon red pepper flakes
3 large green onions, sliced crosswise into thirds

1.  Cut flank steaks into thin, bite-sized strips.  Pat steak slices dry.  Add corn starch to a bag and shake the steak strips, evenly coating all pieces.  Place steak strips into a colander to shake off excess corn starch.

2.  Heat half of the oil in a large wok at medium-high heat and add the garlic and ginger.  Immediately add the soy sauce, water, brown sugar and red pepper flakes.  Cook the sauce for about two minutes and transfer to a bowl.

3.  Turn up the heat and add the remaining oil to the wok.  Add the steak and cook, stirring until browned.  Pour the sauce back into the wok and let it cook along with the meat.  If you prefer a thicker sauce, continue cooking until desired thickness.

4.  Serve with rice, adding green onions to garnish.

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