I seriously love Chinese takeout and often have to ration myself on a number of times I order it in a month. One of the greatest aspects of Chinese takeout would be that it cures a hangover like instantly. Probably due to the fact, there’s enough sodium hidden away in these dishes to stock the Dead Sea. One remedy to reduce all of that sodium intake (since it’s suppose to be bad for us and all) is to whip up your favorite dishes at home. If I had to choose a favorite, Mongolian Beef would be it, hands down. Luckily, Mongolian Beef is super quick and easy to whip up on the fly. Choose premium cuts of flank steak to ensure tenderness, and use dark brown sugar for that extra thick, and sticky sauce.
RECIPE: MONGOLIAN BEEF
INGREDIENTS: serves 6-8
1 1/2 pounds flank steak
1/4 cup corn starch
1 cup vegetable oil
1 cup dark brown sugar
1/2 cup chopped onion
3/4 cup sliced green onions
3 cloves minced garlic
1 teaspoon minced ginger
1/2 cup soy sauce
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1/2 teaspoon red pepper flakes, optional
1 teaspoon salt
2 teaspoons ground pepper
METHOD
1. Slice the flank steak against the grain into 1/4 inch slices using a sharp knife at a 45 degree angle.
2. In a medium bowl, toss flank steak and cornstarch. Season with salt and pepper. Allow to sit for 8-10 minutes.
3. Meanwhile, heat vegetable in a large pan over medium-high heat. Add the beef, and cook for 3-4 minutes or until browned and crispy, Flipping to ensure even cooking on both sides. Work in batches if need. Remove beef from oil with a slotted spoon and allow to drain on a plate lined with paper towel. Discard cooking oil and return the pan to to heat.
4. Add onions, both green an white, and cook until translucent. About 5-7 minutes. Add garlic and ginger; cook for 30 seconds stirring constantly.
5. Add soy soy sauce and brown sugar to the pan with the cooked onions and bring to a boil. Reduce to a simmer and cook until slightly thickened, 10-12 minutes.
6. Add the beef to the pan and stir to coat beef with the brown sugar sauce. Cook for 3-4 minutes until sauce has thickened and meat os coated. Sprinkle with red pepper flakes. Serve over rice. If sauce is not thick enough, dissolve 2 tablespoons corn starch in 1 cup of water and add gradually until desired thickness is reached.
