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
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
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
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
Comments
Post a Comment