Mongolian Beef

Posted by Zamba on March 09, 2009

Mongolian Beef
Serves 4
4 tsp vegetable oil
1 tsp minced ginger
2 tbsp chopped garlic
1 c soy sauce
1 c water
1 ½ c dark brown sugar
1 tsp red pepper flake (if you want the sauce spicy)
About 2 cups more vegetable oil for frying
2 lb flank (or other) steak
½ c corn starch
4 large green onions

Heat oil in a medium saucepan over med/low heat. Add ginger and garlic (and red pepper flake if you're using it), then add soy sauce and water before the garlic scorches. Dissolve brown sugar in the sauce, then raise heat to medium and boil the sauce for 2-3 minutes or until it thickens slightly. Remove sauce from heat.

Slice the beef against the grain into bite size strips about ¼” thick. Cut at an angle for thicker strips. Lightly coat strips of beef with corn starch. Let the beef sit for about 10 minutes. While beef is sitting, heat 2 cups of oil in a wok or skillet over medium heat til nice and hot. And beef to oil and saute for for 2 minutes or just until it starts to darken around the edges. Make sure it cooks evenly. The beef will be cooking more later on, so it doesn't need to be completely cooked at this point.
Remove beef from oil with a slotted spoon and put on paper towels to dry. Remove oil from pan, then put the pan back on the heat. Put the meat back in the pan and add the sauce. Let simmer for a couple more minutes, then add the sliced green onions. Let simmer for another minute or so, then serve.

Really good recipe, you can leave out the red pepper flake if you want but I think its much better with a little kick. You could also add more if you want more kick