Mongolian beef is an easy weeknight dinner that tends to be a crowd pleaser. The ingredients are easy to find and the flavor is fantastic. Leftovers reheat well, and I have even frozen this when I have made too much for grab and go lunch options later in the month. Serve with rice or noodles.
Recipe from Spoon Fork Bacon
1.5 pounds NY Strip or flank steak, sliced
3 tablespoons corn starch
2 tablespoons vegetable oil, divided
3 garlic cloves, minced
1 tablespoon minced ginger
1/3 cup soy sauce (low sodium variety if you can find it)
1/4 cup water
1/4 cup light brown sugar
2 green onions, cut in to 1" pieces
salt and pepper, to taste
In a bowl, toss the steak with salt and pepper to season, then mix in the cornstarch. Set aside.
Heat a large skillet over medium high heat. Warm 1 tablespoon of oil and add the garlic and ginger and cook until fragrant, about 1 minute. Add the soy sauce, water and sugar and cook until the sugar dissolves, about 2 minutes.
Pour the sauce in a measuring cup and set aside. Heat the remaining tablespoon of oil. Cook the steak just long enough to sear, about 1-2 minutes per side. Add the sauce back to the skillet with the steak and allow it to thicken, about 1-2 minutes. Stir in the green onions and cook another minute, until the sauce is thick enough to coat the back of a wooden spoon.
Serve hot with rice or noodles and enjoy.
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