It started out with the crockpot eyeing me. I was debating on putting a stew in there and waiting for the magic to happen but honestly I had a craving for Chinese.
I found a recipe for crock pot Mongolian Beef but suddenly it was afternoon (funny how that happens, oh, you Pinterest and FB junkies) and I needed a quicker fix!
I found a recipe at Table for Two as it were and I adapted it ever so slightly.
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| Mongolian Beef with Rice and Spinach |
Take-Out, Fake-Out Mongolian Beef
4 healthy servings in under 30 minutes
Oil for frying
1T ginger minced
3 cloves garlic minced
1 onion, chopped
3/4 c low sodium soy sauce
1 c water
sesame oil a few drops
1 1/4 c dark brown sugar
1 1/2-2 lbs flank steak partially frozen and sliced across the grain
1/2 c cornstarch
green onions sliced
In a small saucepan over med heat, add 2 t veg oil and sauté ginger, garlic and onion about 2 minutes. Add soy, water, brown sugar and stir to combine. Bring this mix to a boil for about 3 minutes then remove and set aside.
In a large bowl toss sliced steak with cornstarch and place in fridge for about 10 minutes to allow cornstarch to stick to the steak.
After 10 minutes in a large pan, heat 1/4-1/2 cup of oil and in batches sear the steak on both sides. Do not cook through. Remove and place on plate with paper towel as you do the same to all the steak. Pour off any excess oil in the pan.
Place the pan back on the burner over med heat and add the sauce, bringing it to a boil. Add in the steak slices and coat with the sauce. The sauce will begin to thicken and shine.
Serve hot over rice or noodles and add onions. Add greens (spinach, broccoli, bok choy) to complement this highly fragrant and delicious meal. I hope you have leftovers because they make a great lunch next day and another chance to practice with chopsticks.
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