Saturday, January 10, 2009

Ghengis got a bad rap.... Mongolian Beef

Okay, I originally posted this over at our family blog, but I wanted to move it over here too, since this where I am doing recipes now.

Isn't my sous chef the CUTEST??? This is the activity that John and I like to do together, John is fascinated by cooking!

Tonight I made Mongolian Beef. Its kinda part of our "hey can we make this at home?" restaurant tour. And really, I think this time it was better. The kids have NEVER have eaten a beef dish I made. Tonight they asked for seconds, seconds, it was like the heavens opened and the angels sung, all the planets aligned and my children ATE! So, I figured I would share. This recipe is a compilation of several different recipes. The recipes I researched called for flank steak, but flank steak has ever been my friend. Its so tough, I have never gotten it to turn out right in any recipe I have used it. So I used round steak and it turned out perfect.


Prep/cook time: about 30 minutes

1 cup vegetable oil
1 tsp ginger minced (or you can use the dried)
2 TBL garlic chopped (again you can use the dried, just use a little less)
1 C Soy
1 C water
1 1/2 C Brown Sugar
1.75-2lb Round Steak
1/2 c cornstarch
1 sliced onion

Slice your round steak into bite sized pieces. It helps if you tilt the blad of your knife to a 45 degree angle. Put slices on a plate, and cover them in cornstarch. Let the beef sit for ten minutes soaking up the cornstarch.

Heat up the oil in your wok or skillet. Let it get hot, but not to smoking. Put in your cornstarchy beef in batches. Let it cook in the oil until it gets lightly brown around the edges. Don't worry at this point about the beef being cooked through... it will go back in to cook more. Put the beef on towels to drain.

Once you have all the beef cooked, throw in your onion and start it cooking. Once the onion is translucent add in your ginger, garlic, soy, water and brownsugar, stir. Add beef back into sauce and onion mixture. Let it simmer away until the beef cooks through. As it cools the sauce will thicken slightly. Serve over rice.

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