Mongolian Beef with rice

Ingredients:

  • 1-2 pounds beef, cut into strips (suggestion: flank steak or stir fry beef strips)
  • For the marinade:
    • 1/2 teaspoon baking soda
    • 1 teaspoon sugar
    • 1 Tablespoon corn starch
    • 1 Tablespoon soy sauce
    • 1 teaspoon rice vinegar
    • 2 Tablespoons vegetable oil
  • For the sauce:
    • 4 teaspoons vegetable oil
    • 1 1/2 teaspoons ground ginger
    • 2 Tablespoons minced garlic
    • 1 cup soy sauce
    • 1 cup water
    • 1 2/3 cup brown sugar
    • 3 Tablespoons cold water + 1 1/2 Tbalespoons corn starch
  • Optional: sliced green onions, sesame seeds.

Directions:

  1. Combine all marinade ingredients in a small bowl and whisk until combined. Pour into a zip-lock back with beef strips, seal and chill 1 hour or overnight.
  2. Drain marinade from zip-lock and set beef aside.
  3. In a medium sauce pan combine sauce ingredients. Stir and heat over medium high heat until brown sugar has dissolved. While sauce is cooking, whisk together corn starch and water in a small bowl until corn starch is dissolved. Bring sauce to a boil, then reduce heat to medium low and stir in corn starch-water mixture. Allow sauce to thicken slightly, then remove from heat. 
  4. In a large pan or skillet pan or skillet, cook beef strips over medium high heat until cooked through (5-8 minutes) turning strips over throughout to ensure even cooking, reduce heat to medium. Add 1/2 – 1 cup sauce (depending on how “saucy” you want your beef). Stir and cook 1-2 minutes longer.
  5. Serve over rice with green onions and sesame seeds if desired.

*Note: This recipe makes a large batch of the sauce, more than you will need for your beef. You may half the recipe if you’d like, or we like to use the extra over rice.

*Note: substitute Amino Acid sauce for the Soy Sauce to make it gluten free.

~Recipe adapted from cremedelacrumb.com

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