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12 December, 2013

Mongolian Beef

Posted in : All, Dinner on by : hdcook

Mongolian Beef

 

Mongolian Beef~that is all I have to say~its one of the many Asian dishes that I thought I would never get to do because well~because I thought it was hard lol~hahaha~now that I have faced my fears of cooking and baking~I have become confident in my skills as a cook/baker. This Mongolian beef is good as like all my dishes they are knock offs of the original and honestly nothing beat the original but we try right. Thin slice of Flank steak in a sweet and spicy Mongolian sauce that is mouth watering~second helping good~in fact it was so good that my hubster had seconds~and he doesn’t eat alot of red meat~Surprised me that he loved it hahaha~the one thing that I would add would be Bamboo shoots and green onions~in restaurants like P.F Changs they always serve their mongolian beef with green onions and bamboo shoots~another easy Stir-fry meal on my belt to make for week nights~Asian inspired so the dinner meals wont be so boring right and I love rice any time I get to eat and cook with rice~I am on board after all I am Filipino.

 

Mongolian Beef

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 3

Ingredients

  • 1 Pound tenderized flank steak slice thin
  • 1/2 Cup soy sauce
  • 1/2 Cup water
  • 2/3 Cup brown sugar
  • 1 Tablespoon mince garlic
  • 1 Tablespoon grated ginger
  • 1 Teaspoon Sambal Oelek ( Chili paste)
  • Vegetable oil for cooking and frying
  • Cornstartch for dredging flank steak
  • Green Onions (Optional)
  • Bamboo Shoots(Optional)

Instructions

  1. Dredge Thin slice flank steak in cornstartch (4-5 Tablespoons) and set aside. In a small sauce pan with 1 tablespoon of oil, grown mince garlic and ginger for a minute, add soy sauce, water, sugar and chili paste and bring to a boil for 3 minutes. Turn of the heat and set aside. In a medium non-stick saute pan heat 3-4 Tablespoon of oil in the pan~hot but not smoking~ add flank steak in batches and brown on all side for 2-3 minutes then remove to a paper towel line plate~Throw away any remaining oil on the pan. Heat the non stick saute pan to medium heat and add the mongolian sauce, it will bubble up quickly, add the slightly cook flank steak and cook for a minute or so (make sure the sauce coats all of the flank steak) lower the heat to medium low. Turn off the heat, serve hot with white rice.
http://thenovicecook.com/?p=927

 

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