Thursday, April 5, 2012

Mongolian Beef

What can I say this recipe was a winner!!! All things Chinese are loved in our household and this did not disappoint. I found this recipe about a week ago on Pinterest and just knew we had to try it out. Boy was it tasty even the leftovers were great and the sauce that goes over the beef is good just by itself over rice. If you like Chinese you better give this recipe a try. Now it does require frying in oil so it is not a skinny dish but eat lots of steammed veggies alongside and make yourself feel a little bit better about it!

Mongolian Beef(this is doubled cut in half if have small family)
2 lbs Flank steak
1/2 cup soy sauce
2 T Hoisin Sauce
1 cup cornstarch
2 T oil
1 tsp ginger, fresh minced or 1/2 tsp ground ginger
3 T minced garlic
1 1/2 cup soy sauce
1 1/2 c water
1- 1 1/2 cup dark brown sugar(or light)
1-2 tsp sesame oil
1 T. hoisin sauce
vegetable or canola oil for frying(about 1-1/2 cups)

Cut the steak against the grain into really really thin slices(easiest to do this when meat is partially frozen)in medium size bowl, mix the 1/2 cup soy sauce and the 2 T. hoisin sauce and place cut steak into bowl and mix till well coated. Put in fridge for 1-2 hours. Then take out and dredge with the cornstarch until each piece is evenly coated and allow to sit for 30 minutes.

Meanwhile heat the 2 T. oil in a sauce pan over medium low heat. Don't get the oil too hot. Add the ginger and garlic to pan and saute for a few minutes making sure not to burn the garlic or ginger, Then add the soy sauce, water, brown sugar, sesame oil, and hoisin sauce.Increase the heat to medium and bring to a boil. Boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat. if you want your sauce thicker while it is still boiling add a little cornstarch mixed with water to it.

Next heat the 1 1/2 cups oil in a wok or deep frying pan. Heat till nice and hot but not smoking. Add the beef and cook until browned and cooked through. Since the beef is really thin this should only take a few minutes. I also had to do mine in batches. When cooked take out of oil and place on paper towels to soak up the extra oil. When all the beef is cooked you can coat it with the sauce and eat over rice or you can do what we did and keep the sauce and beef seperate(so the sauce doesn't make beef soggy) and dish up a little rice, beef and sauce onto each individual plate with steamed veggies. oh and sprinkle with chopped green onions if desired!! Yum!!!

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