Mongolian Beef

Standard

Chinese food is such a great treat, but intimidating for many people. Here is a simple recipe for Mongolian Beef that anyone can make.

INGREDIENTS:

SAUCE

1 1/2 c Low Sodium Soy Sauce
1c Water
1Tb Ginger Powder
3/4 c Brown Sugar
1/4 c Vinegar
3 Tb Sweet Chili Sauce
2 lbs flank steak
1/4 c Corn Starch
Cooked rice

Toasted Sesame Seeds

SPECIAL NOTES:

You do have a little leeway in the beef that you use for this particular recipe, it needs to be a piece that does not need to be simmered such as skirt steak but if you have something like beef tips that are very tender, they would work really well. It will only cook a short time so a cheaper cut of meat will be too tough. Slice it into strips against the grain. That also helps to keep it tender.

Why low sodium soy sauce? It usually has half the sodium as regular soy sauce and that makes a huge difference in the saltiness of the dish. 

Combine the soy sauce, water, ginger, brown sugar, vinegar and sweet chili sauce  in a sauce pot and heat it to a low boil. Keep it it on simmer till it has reduced and ready to pour on the beef.

Place the beef in a bowl or ziplock bag and sprinkle with the corn starch and garlic salt. Cover every piece of meat with the dry mixtur. This will not only dry the meat out a little before cooking, ultimately it will help thicken the sauce up as well.

Dusted Beef

Place the beef to the side to rest for 15 minutes. It will look like this when it is ready to fry.

15 minutes later

Meanwhile, begin cooking your rice. I purchased a rice cooker about 5 years ago and have never regretted it. I can set the timer so it is ready when I get home and it just plain takes less effort on my part. If you prefer a sticky rice with a Chinese meal, add a little more water when you cook it.

Once the beef has absorbed the corn starch, it is ready to fry. I use my electric skillet set at 350 degrees and about 2 Tb of oil to brown the beef.it should take at least 2 batches as you do not want to overcrowd you pan.

After the steak is cooked place it back in the pan and our on the sauce. Let it simmer for just a couple minutes so the sauce begins to flavor the meat.

A hot and steamy meal

Serve over rice with toasted sesame seeds sprinkled on top.

Mongolian Beef, it’s whats for dinner in my house. Enjoy!

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About keepingiteasyandsimple

I have been married for 20 years and have 3 children. My oldest is 20 and currently in the National Guard. My daughters are 15 and 11 and involved in everything. I believe life is difficult enough, that we can find ways to make the everyday just a little easier and perhaps even more simple. I love to cook, shop and make things with the kids.

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