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Sunday, January 31, 2010

Mongolian Beef

You have to try this dish soon. It came from Confections of a Foodie Bride, under the category "Take out Fake out". And when you are craving some yummy takeout, but want a healthier homemade take on it, this is the perfect dish to make. The beef ends up in a gooey sweet sauce; it tastes so indulgent, but isn't really too bad for you, and very easy to make. I served this with some sauteed red peppers and broccoli and brown rice to kick up the healthy factor :)

Mongolian Beef

1 lb flank steak, thinly sliced crosswise
1/4 cup of cornstarch
3 tsp vegetable oil, divided
1/2 teaspoon grated ginger
1 Tbsp minced garlic
1/2 cup water
1/2 cup of low-sodium soy sauce
1/4 cup brown sugar (measured, not packed)
3/4 tsp red pepper flakes
1 large green onion, sliced thinly

Pat steak slices dry and add to a bowl with corn starch. Toss to ensure all pieces are just coated. Shake off excess corn starch using a strainer.

Heat 1 1/2 tsp oil in a large wok or non-stick pan over medium-high heat. Add the garlic and ginger, stir until fragrant. Add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl.

Turn the heat to high and add the remaining oil to the wok. Add the beef and cook until browned on all sides. Pour the sauce back into the wok and cook until the sauce reaches desired consistency. (this took about 30 minutes to get nice and gooey for me)

Add the green onions (a pinch reserved for garnish), stir, and remove from heat. Plate, top with remaining onions, and serve.
Yields: 2 servings
beef being tossed in cornstarch

the finished product!

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