There’s a Chinese restaurant near our house that I have been going to for as long as I can remember. Come to think of it, I probably had a birthday party or two there when I was a young child. I love their Mongolian Beef, and even if I’m getting another favorite entree, we always get an order of it because the Mellow Man and the Big One love it too. Several months ago, the Mellow Man decided to learn how to make his own Mongolian Beef. (As you may recall, he likes cooking too!)He’s perfected and finalized his recipe, and I think that it’s finally ready to share with you. I’m not sure that it’s quicker than take out, but we are now able to have tasty homemade Mongolian Beef any night of the week without having to wait for our take-out order.
Ingredients for Homemade Mongolian Beef
- 1/4 Cup Soy Sauce
- 1/4 Cup Low Sodium Soy Sauce (this cuts the saltiness as well as the sodium)
- 1/2 Light Brown Sugar
- 3-4 Garlic Cloves, crushed and finely minced
- 2 teaspoons of grated fresh ginger (remember that if you substitute powdered ginger to make adjustments– the flavors are different)
- 1/2 Cup and one separate tablespoon of Vegetable Oil
- 1/2 Cup Water
- 2 pounds of Flank Steak or Skirt Steak
- 1/4 Cup Cornstarch
- Bunch of Green Onions, sliced into wide pieces
Start by slicing the steak against the grain into pieces that are about 1/2 inch wide, and 3 inches long. Combine the steak pieces in a bowl with the corn starch and mix until the steak is well coated in the corn starch.
Slice the green onions and set aside.
In a separate bowl, mix together the soy sauce, brown sugar, garlic, ginger, the tablespoon of vegetable oil and water. Pour into a deep nonstick skillet, and allow to simmer and thicken for about 10 minutes. Set this skillet aside.
In a second skillet, heat the rest of the vegetable oil with a single minced garlic clove (for flavor) until it shimmers. Then add the cornstarch-coated beef and fry it in the oil until it is fully cooked. (This only takes 3 minutes or so). Place the cooked beef slices on paper towels to remove the excess oil.
Add the cooked beef and green onions to the thickened sauce and cook on medium heat for 5 minutes. To keep the onions really green, you can add them for only the last two minutes. The sauce will continue to thicken.
Serve with sticky sushi rice if possible– it’s the best possible choice!