Tuesday, Jan. 29, 2013

Mongolian Beef

Once in a while, we get a craving for Chinese food.  We hardly ever go because it’s so unhealthy.  Plus, it’s always hit or miss in this town.  My absolute favorite dish is sweet & sour chicken *drool*, while Gavin’s is Mongolian Beef.  I generally will pick at his dish, wishing I got something *slightly* healthier.  So when I first saw this recipe, I was immediately intrigued.  I knew it would be a hit with Gavin.  While the original recipe was good, I decided to add vegetables that we would normally find at our regular restaurant.  I love the sliced ginger-a nice addition to the dish and a little heat from the Serrano pepper. We used half and found it was very mild, so I think if you want the spicier Mongolian Beef, add in the full Serrano.  I know I will next time I make it!  Which will be soon, considering it went pretty quickly around here. 

Hope you all have a wonderful week-I will be working up some upcoming blog posts so you all have something to read while I am away!

Mongolian Beef

Serves 6-8

INGREDIENTS:

Vegetable oil

¼ cup sliced ginger, peeled

2 ½ tablespoon garlic, minced

1 ¼ cup low sodium soy sauce

1 ¼ cup water

1 2/3 cup dark brown sugar

½-1 dried Serrano pepper, minced finely

2 ½ pounds sliced flank steak (I used top sirloin steak with good results)

1/2 cup cornstarch

1 medium head of broccoli, cut into florets

1 medium head of cauliflower, cut into florets

½ red & orange peppers, diced

Green onions, sliced

INSTRUCTIONS:

In a small saucepot over medium-high heat, add 2 teaspoons of vegetable oil. Sauté the ginger slices and garlic until fragrant, about 2 minutes. Add the soy sauce, water, brown sugar and Serrano pepper. Whisk well to combine. Bring the mixture to a boil and continue boiling for 3 minutes. Remove from heat and set aside to cool.

With a large bowl, add the cornstarch and the beef together. Coat well, shake off excess and refrigerate for 10 minutes.

In a heavy bottom saucepan or a wok, heat over medium-high heat and add 3-5 tablespoons of vegetable oil. When the oil is hot enough, add the beef in batches and sear the outside on all sides, barely cooking in the middle. Remove, drain on paper towels as the excess beef cooks. Remove any excess oil after cooking the beef.

Add the beef back to the wok. Pour in the cooled brown sugar & soy sauce mixture over medium-high heat.  When the mixture comes to a boil, add the broccoli, cauliflower, orange & red peppers. Continue to cook until sauce thickens and the vegetables are cooked to the desired consistency. Stir in the green onions.

Serve with white or brown rice.

Source: adapted from Table for Two