Hope you all had a great weekend! Did anyone do anything exciting? Lately the weekends have been very productive for us: cleaning, getting our taxes done, paying bills,etc. Not sure why I can’t seem to be as productive during the week-I’m opposite lately! Oh an also, you can now subscribe to my blog by email. Simply go here and click on the “Get Macaroni and Cheesecake by email” link and it will prompt you to do the rest. You can also click on the rss feed button in the side bar that looks like a little half rainbow and that will take you there as well. Onto the recipe…
I had never tried Mongolian Beef before but have always wanted to, so when I saw this recipe I jumped at the chance to make it. This had such great depth of flavor! I loved the sauce and how great it paired with the rice. This is definitely a great version of take out at home! It was pretty easy to pull together too, which was a nice bonus. I made this with sirloin steaks but I would recommend sticking with the flank steak as I think the texture of the flank steak would go better with the sauce. I served these with this Life Changing Baked Rice.
1 lb. flank steak, sliced crosswise
1/4 cup cornstarch
3 tsp. canola oil
1/4 tsp. ground ginger
2 cloves garlic, minced
1/2 cup water
1/2 cup low sodium soy sauce
1/2 cup brown sugar
1/2 tsp. red pepper flakes
3 green onions, chopped
Slice flank steak into strips approximately 1/2 to 1 inch thick. Pat meat dry and dredge in the cornstarch, making sure each slice is fully coated and shaking off any excess. Set meat aside.
In a large skillet, add 1 1/2 tsp. oil and heat over medium heat. Add garlic and ginger and cook one minute. Immediately pour in soy sauce, water, brown sugar, and red pepper flakes. Cook sauce for approximately 2-3 minutes. Transfer sauce to medium sized bowl.
Increase heat in the skillet and add remaining 1 1/2 tsp. oil. Add beef to skillet and cook until browned on all sides, stirring very frequently. This takes approximately 2 to 3 minutes or less. Once beef is browned, pour sauce back into the skillet. Cook over medium heat until sauce has reduced and thickened, approximately 6 to 8 minutes.
Serve beef & sauce over rice and top with green onions.Pin It