Mongolian Beef


30 Minute marinade ingredients:
2 tsp soy sauce
2 tsp kung pao sauce or stir fry sauce
2 tsp cornstarch
2 tsp veg oil
1 tsp sesame oil
salt, pepper, sprinkle lightly with chinese 5 spice
16 Oz of sliced skirt steak or round

Sauce ingredients:
2 tbsp cornstarch
6 tbsp water
4 tbsp soy sauce
4 tbsp brown sugar
1 tbsp siracha
4 tbsp kung pao sauce or stir fry sauce

Other skillet ingredients:
1 tsp ginger; fresh minced or dry ground
5 garlic cloves, minced
2 small shallots, diced
pinch of tumeric
salt and pepper

Garnish:
Dry roasted peanuts (unsalted)
5 diced scallions

Peanut oil (canola is fine if you have it) and additional cornstarch needed.

Directions:
1. Marinate meat for 30 - 60 minutes
2. Mix cornstarch and water together for the sauce. Once cornstarch is dissolved, add other sauce ingredients.
3. Add 2 tbsp oil to a hot pan. Toss beef with another 2 tbsp cornstarch and throw in pan. Cook for 4-6 minutes or until brown. Only toss once while cooking so you can get a nice color.
4. Remove meat and make sure you have at least 1 tbsp oil in pan. If your pan has a lot stuck to it, ok to add 1/2 cup water here and deglaze with a wooden spoon while scraping.   Add shallots, garlic and ginger to pan. Saute for 3-5 minutes or until shallots are softened.
5. Add sauce to pan and reduce heat to medium low. Simmer until sticky - about 3 - 5 minutes.
6. Add beef back to pan with scallions and just warm through and let sauce coat the beef.
Serve over rice

I made this with charred broccoli. I wanted a textural difference so I tossed bite size broccoli florets in 2 TBSP kung pao sauce, salt, pepper, chinese five spice and 2 TBSP oil. Toss in a bowl then lay foil on a sheet pan, spray with cooking spray and lay out the broccoli in an even layer. Put in a preheated oven for about 20-25 minutes. I serve the rice on one side of the plate, the beef and sauce on top of the rice and then the broccoli on the other side of the plate. I like the broccoli dry here with the crispiness. 


Enjoy. This recipe is nice and spicy but serve with extra siracha or soy sauce if you'd like. 

Julianne

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