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I spend half my days trawling the interweb for recipes, reading blogs and well getting my food porn on! My searches have been mainly beef, I feel I don’t cook enough beef. It all started with the Beef strips I made last month, and now its all about the cow! moooooh anyone?

I found this recipe for Mongolian beef, I had never made anything Mongolian, and I love trying new recipes especially when they sound somewhat exotic. Turns out, Mongolian beef is pretty easy to make and doesn’t take that long to make. So if you are looking for a quick supper (Dave has taught me well), this is definitely one to try.

It really should have been posted back in 2011, but as we know Wairi is terrible at this!

So here it is, Mongolian beef :

4 tsp. vegetable oil
2 tsp. ginger, minced
2 Tbsp. garlic, minced
1 c. soy sauce
1 c. water
1 c. brown sugar
2 c. vegetable oil
2 Lb. flank steaks (this is cut from the abdominal muscle of a cow, also known as ‘stir-fry beef’)
½ c. cornstarch
3 large green onions

Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat.

Add ginger and garlic (you can get jars of minced garlic and ginger from the supermarket, usually in the fridge section) to the pan.

Quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.

Slice the flank steak against the grain into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts, alternatively ask your butcher to slice it up for you. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks.

As the beef sits, heat up 1 c. oil in a wok (or skillet). Heat the oil over medium heat until it’s hot, but not smoking. Add the beef to the oil and sauté for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.

After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute. Add the sauce, cook for 1 minute while stirring and add green onions. Cook for 1 more minute.

Thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef. Some of the other recipes I have seen serve the beef without the sauce, but I think the sauce is the best part. I love how the beef looks all glossy, you almost don’t want to eat it!

I also served it with some greens too. You can never go wrong with some greens…

Enjoy and Happy New year!