I love chinese food, it got me through many a meal in college, my picky husband doesn’t care for it. I’ve gotten him to go to a chinese buffet with me where he can pick and choose. Gone are the days of me sitting on the couch with a half-pint of something tasty so when I can find recipes that are tasty and my husband may like I always try them! We’ve had this a few times since I found it a month ago.

Mongolian Beef

  • 1 lb flank steak, thinly sliced crosswise
  • 1/4 cup of cornstarch
  • 3 tsp vegetable oil, divided
  • 1/2 teaspoon grated ginger
  • 1 Tbsp minced garlic
  • 1/2 cup water
  • 1/2 cup of low-sodium soy sauce
  • 1/4 cup brown sugar (measured, not packed)
  • 3/4 tsp red pepper flakes
  • 1 large green onion, sliced thinly
    *I also added a green bell pepper to add a veggie to the meal

mmmm…meat…

Pat steak slices dry and add to a bowl with corn starch. Toss to ensure all pieces are just coated. Shake off excess corn starch using a strainer.

Heat 1 1/2 tsp oil in a large wok or non-stick pan over medium-high heat. Add the garlic and ginger, stir until fragrant. Add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl.

Turn the heat to high and add the remaining oil to the wok. Add the beef and cook until browned on all sides. Pour the sauce back into the wok and cook until the sauce reaches desired consistency. (I added a bit of a cornstarch slurry to thicken the sauce a bit. A tbsp of cornstarch and a little bit of very cold water, mix well and add to any sauce or gravy to thicken) Add the green onions (a pinch reserved for garnish), stir, and remove from heat. Plate, top with remaining onions, and serve.

Source: Pink Bites