This is a quick and easy meal to make. I think it is just as good as restaurant made. Maybe even better because I use real sirloin so the meat taste better. I use Uncle Ben's Rice. It takes 90 seconds to cook. If I could make good rice I would use raw but every time I try it turns out horrible. Birthday idea just came to me...a rice cooker LOL. Ok anyway, we all like pot stickers so I serve that with this meal. This time I am also making edamame. Sophia can try it along with VIvi.
Mongolian Beef
1 lb flank or sirloin steak, thinly sliced crosswise
1/4 cup cornstarch
3 Tbs. canola oil
1/2 teaspoon grated ginger
3 cloves chopped garlic
1/2 cup water
1/2 cup soy sauce
1/2 cup brown sugar
3/4 teaspoon of red pepper flakes (adjust to change heat)
green onions, for garnish
After slicing the steak thinly, pat dry with a paper towel. Put cornstarch in a large ziploc bag and add the steak pieces. Toss to coat. If needed, place beef slices in a strainer and shake off excess corn starch.
Heat wok to medium high and add the oil to the wok. Add the beef and cook, stirring until it is all browned. While meat is cooking, combine ginger, garlic, water, soy sauce, brown sugar and red pepper flakes in a bowl. When meat is sufficiently browned, pour the sauce back into the wok and let it cook along with the meat. The longer it cooks, the thicker it will become. Turn off heat when desired thickness is reached. Serve over rice or quinoa and top with green onions.
Serves 2.
It serves more when you make appetizers to add to the meal. Next step is finding a good ginger Asian dressing.
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