Mongolian Beef

UK update! My husband and I love asian food, and one of our favorites is Mongolian beef. When I stumbled across a recipe on pinterest, I quickly sent him the link and we decided to give it a try. It was amazingly tasty, and the leftover sauce is DELICIOUS as a veggie dip (red peppers and broccoli, yum!). This will be repeated again and again, as it was fairly simple to create and quick to cook.

You'll need:

• 1 to 2 pounds flank or sirloin steak, thinly sliced
• ¼ cup corn starch
• 2 teaspoons oil 3 tablespoons oil for frying
• 3 cloves garlic, chopped
• ½ teaspoon ginger, grated
• ½ cup brown sugar
• ½ cup water
• ½ cup soy sauce
• ¼ teaspoon red pepper flakes (we didn't have any, so we used a small amount of a red chile for some heat)
• 2 green onions, thinly sliced for garnish
• 2 cups of rice
  

  
  

Mix the beef and cornstarch in a bowl, coating the beef well. In a small saucepan, heat up the 2 teaspoons of oil to medium high heat. Add in the garlic and ginger and cook for a few minutes. Add in the soysauce, brown sugar, water, and red pepper flakes/chile. Bring them to a boil and then reduce heat and simmer.

Meanwhile, heat the remaining oil in a wok over medium high heat. Saute the beef until it is done but still tender (medium rare). Pour the sauce over the beef and continue to cook, stirring to combine. Reduce the heat to medium low and continue cooking until the sauce has thickened and most of the liquid has evaported. Serve over a bed of rice and garnish with the green onions.

It will come out looking and tasting like they serve in a fancy Asian restaurant! Yum!