Mongolian Beef

Recipe: (with adaptations!)

(adapted from Tasty Kitchen)

2 lbs thin sliced top round or flank steak
1 tbsp , 1 tsp vegetable oil
2 tbsp minced garlic
1 tsp ground ginger
1 c water
1 c soy sauce
1 1/2 c brown sugar
1/2 c vegetable oil, for frying, plus 2 tbsp for sauce
1/2 c cornstarch
2 bunches green onions (I just chopped up a regular onion, it’s what I had!)
”some” chopped zucchini
”some” banana squash, chopped up

Heat 2 tbsp oil in saucepan over medium-low heat (don’t get it too hot!).  Add ginger, garlic, water, and soy sauce to the pan.  Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes, or until it thickens.  Remove from heat and set aside.

While the sauce is cooking, slice the meat into thin pieces.  Put it in a ziploc bag with the cornstarch.  Shake well, and let the meat sit for 5-10 minutes to let the cornstarch stick.  Heat remaining 1/4 c oil in a pan, add the beef to the oila nd saute until the meat is almost cooked (it will only take about 4 or 5 minutes. 

While the beef is cooking, chop up the veggies.  Remove the meat from th epan and let it drain on paper towels.  Wipe out any excess oil in your pan.  Put the pan back over the heat, dump the meat back into it and simmer for one minute.  Add the sauce, cook for one minute while stirring, then add all the veggies.  Cook until your meat is done and the veggies are cooked, just a couple of minutes.

Serve the meat & sauce over white rice.

Approval Rating:

This.  Was.  Delicious.  the end