Mongolian Beef

It's hard for me to find a food that I really don't enjoy. I've tried so many Chinese dishes, except for this one. That is, until I made it myself! I had actually never heard of this dish before coming across it on this blog, but I'm sure glad I did. This is one of my favorite Chinese entrees that I can make at home. The sauce is absolutely amazing. I can't stop thinking about it! It has a slight spice from the pepper flakes, although if you love heat you may want to add more, or even double it! It's sweet and savory and Mmm, perfect! It's also ridiculously easy to make which is always a plus. I definitely recommend everyone try this dish, and let me know how it turns out! Enjoy :)

I used cubed steak because I think it is more tender than a flank steak would be. Try whatever you prefer!

Here's the beef when the sauce is added. 

I let it all cook and reduce for about 10 minutes at medium heat. 

Mongolian Beef

1 lb of flank steak or cube steak, thinly sliced crosswise

1/4 cup of cornstarch

3 teaspoons of canola oil

1/2 teaspoon grated ginger (about 1/2 inch piece)

1 tablespoon minced garlic (about 2 -3 large cloves)

1/2 cup water

1/2 cup low sodium soy sauce

1/2 cup brown sugar

1/2 teaspoon red pepper flakes

3 large green onions, sliced

Rice, for serving

Instructions

For the meat, make sure the steak slices are dry by patting them with a paper towel. Slice them into strips, then add the cornstarch to the beef. Place the slices in a strainer and shake off excess corn starch. Begin to cook the rice while you prepare the rest of the meal.

For the sauce, heat half of the oil in a large wok or pan at medium-high heat and add the garlic and the ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don’t worry if the sauce doesn’t look thick enough at this point. The corn starch in the beef will thicken it up later.

Place the meat in the same pan, add in the rest of the oil if needed, and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok/pan and let it cook along with the meat.

You can cook down the sauce to reduce it to thicken or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy. Serve it hot with rice. Serves 2.

Source: http://crepesofwrath.net/2009/02/09/mongolian-beef/