Wednesday, August 19, 2015

Mongolian Beef

Mongolian Beef

1 pound flank steak, cut across the grain into 1/8" thin slices, then cut into 2” length pieces*
1 tablespoon soy sauce
1/4 cup cornstarch

Stir Fry****
3 cups broccoli florets
1 red bell pepper, thinly sliced then cut in half
2 green onions, chopped
6 garlic cloves, minced
1 tablespoon freshly grated ginger

1/2 cup low sodium soy sauce
1/2 cup water
1/3 cup brown sugar, packed
1/4 cup Asian sweet chili sauce (like Mae Ploy)
2 tablespoons mirin/sweet Japanese rice wine (looks like THIS) or dry sherry
1 tablespoon quality hoisin sauce like Lee Kum Kee or Kikkoman
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons cornstarch
1-2 teaspoons sriracha/Asian hot chili sauce

Green onons, chopped

Add beef to a large freezer bag along with 1 tablespoon soy sauce. Toss to evenly coat. Add 1/4 cup cornstarch and toss to evenly coat. Let sit at room temperature 30-60 minutes.**
Whisk the sauce ingredients together in a small bowl. Set aside.
Heat 1 tablespoon olive oil a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover.***
Add 1 tablespoon oil to the now-empty skillet; heat over high heat. Add the broccoli and saute for 30 seconds. Add 3 tablespoons water, cover pan, and lower heat to medium. Steam broccoli for 2 minutes.
Push the broccoli to the sides of the skillet and add 1 teaspoon olive oil. Add bell pepper, green onions, garlic, ginger, and sauté with broccoli 1 minute.
Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened, the beef is cooked and vegetables are crisp tender, about 1-2 minutes. Taste and add additional sriracha, sweet chili sauce, etc. if desired.
Serve with rice and garnish with fresh green onions.
*Easiest to slice when partially frozen.
**The 30-60 minutes tenderizes the beef but if you don’t have the time, you can still make the stir fry - still coat in soy/cornstarch and just skip the resting time.
***If your skillet is small, cook in 2 batches.
****You can use any vegetables you would like in the stir fry and saute them with the red bell peppers EXCEPT if you are adding snow peas, add them after the sauce has thickened and cook them for about 1 minute or until crisp-tender.
If you are only adding a few vegetables, you can increase the beef to 1 1/2 pounds and coat with 1 1/2 tablespoons soy and 6 tablespoons cornstarch.
 — at Kitchen Heaven.

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