Mongolian Beef

The secret behind good Mongolian Beef is apparently a super heated wok to caramelize the beef. While we can’t recreate a super heated wok, J came very close to mimicking the flavors modifying this recipe from Big Oven using brown sugar.

Ingredients:
lbs Flank Steak cut into strips
1/3 cup Cornstarch
1/4 cup Vegetable oil
1 bunch Green onion, sliced

Sauce
1 tbs Vegetable oil
1 tbs Ginger, minced
3 tbs Garlic, minced
1/2 teaspoon Red pepper flakes
1/2 cup Soy sauce
1/2 cup water
1/2 cup Brown sugar

Directions:
Put cut up steak into a plastic bag along with corn starch. Shake well to coat and let sit for 10 minutes. In small sauce pan, heat 1 Tbs of oil until hot. Add red pepper flakes, ginger, and garlic. Saute briefly making sure not to burn. Pour in soy sauce and water, then add brown sugar. Boil sauce for 2-3 minutes to thicken slightly. Remove from heat. Heat 1/4 cup of oil in wok or large skillet. When oil is hot, add beef and stir fry until brown and cooked through. Add sauce and green onions. Cook for 1 minute. Do not leave in pan too long or the sauce will thicken from the corn starch.

My opinion:
This rivals the best  restaurant prepared Mongolian Beef. Fair warning, though, if you do have left overs, the cornstarch will make the gravy congeal in the container. It’s still tasty the next day, just with thicker sauce.

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Chinese Pepper Steak

Our culinary tour through Asia continues with this dish. Easy enough for a weeknight meal, there was more than enough left for lunch the next day.

Ingredients:
1 lb Flank steak diagonally cut (we used flat iron steak because the local grocery was out of flank)
For the marinade:
1/4 cup Soy sauce
2 tablespoons Dry sherry
1 teaspoon Sugar
2 teaspoon Cornstarch
1/4 cup Water
2 tablespoons Vegetable oil
4 Garlic cloves, chopped
2 teaspoons Ginger root peeled, grated (we used a little more)
2 Scallions chopped
2 tablespoons Vegetable oil
1 large Onion, cut into squares
2 Green peppers, cut into squares (we used a red one we had on hand and needed to eat)

Directions:
Marinate steak for at least 15 minutes, longer is better.  Add oil to hot wok. Stir  fry garlic, ginger and scallions for 30 seconds. With a slotted spoon to reserve the marinade, remove half of the meat and stir fry for 3 minutes.  Remove and set aside. Repeat with remaining steak. In the same wok, add oil and stir fry the onion and green peppers for 2 minutes.  Push vegetables to sides of wok.  Add marinade to center of wok and stir until thickened and bubbly. Blend in  vegetables, add steak and heat thoroughly (about 5 minutes).

My opinion:
The right blend of savory and sweet, this dish is lovely with a side of jasmine rice.

Modified from this recipe on Big Oven.