Mongolian Beef

This was a bit of work, but was really tasty!

Mongolian Beef

1 Pound Beef Stir Fry

4 cloves Garlic, minced

1 teaspoon Ginger

1 bunch Green Onion

1/2 cup low sodium Soy Sauce

1/2 cup Brown Sugar, lightly packed

3/8 cup Cornstarch

2 tablespoons Oil

1/4 cup Water

(served with Rice or Noodles)

HOW TO:

Coat / Toss the beef with a portion of the cornstarch. I used a cookie sheet to toss. Next, heat the oil in .a wok to medium-high heat. I don’t have a wok, so I just used a fry pan. You need to brown the beef on both sides without cooking it all the way through., flipping it once. The whole browning thing took less than a minute. It goes so fast. Once you get the beef browned (or seared) remove the beef to a plate. Add more oil to the pan if needed. I did the beef in portions as I didn’t want to crowd the pan and possibly overcooking the beef. When the beef is done and on the plate, get a small bowl and whisk the following together: soy sauce, water, brown sugar and scrapings from the pan/wok and any remaining corn starch. I think I used about 1/3 cup of cornstarch to toss the beef before browning it…so there was some extra corn starch left. In the pan you used to brown the beef, add the garlic and ginger and heat on medium, then add the sauce mixture. Return the beef to the pan and gently stir to combine. Cook for only a minute more and add the green onions. Serve warm with either rice or noodles…or both!

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