Saturday, September 12, 2015

mongolian beef... 45 minutes

the goods:

2 pounds flank steak
1/2 cup cornstarch
1/2 cup vegetable oil
1 cup white rice, cooked according to package instructions

2 tablespoons vegetable oil
1 cup soy sauce
1 cup brown sugar
4 cloves garlic, minced
1 cup water
3 green onions, chopped

Slice the steak into small, thin pieces against the grain. In a large zip-top bag combine the cornstarch and beef slices. Seal the back and shake well to coat all the beef in cornstarch. Refrigerate until ready to use.
In a small saucepan add the oil, soy sauce, brown sugar, garlic, and water. Stir and cook over medium heat until sauce is thickened and reduced, then set aside.
In a nonstick skillet, or wok, heat oil. When the oil is hot, add the beef and cook until browned. You may need to do this in 2 batches. Drain oil from pan and then pour sauce over beef. Stir and cook for a couple more minutes until incorporated. Serve over rice and garnish with green onions.

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