Thursday, March 3, 2011

Quick & Easy Meal - Mongolian Beef

Here is another great recipe to add to your quick & easy list: Mongolian Beef. This dish is BURSTING with flavor, and the beef literally melts in your mouth. This recipe calls for flank steak, just like Beef & Broccoli and Beef Teriyaki. The key is to cut the meat against the grain. I took pictures of the process to show you this time.

Mongolian Beef
recipe from Confessions of Foodie Bride

Ingredients:
1 14 to 1 1/2 lb flank steak, thinly sliced (see below)
1/4 cup of cornstarch
3 tsp vegetable oil, divided
1/2 teaspoon grated ginger
1 Tbsp minced garlic
1/2 cup water
1/2 cup of low-sodium soy sauce
1/4 cup brown sugar (measured, not packed)
3/4 tsp red pepper flakes
1 large green onion, sliced thinly

Directions:
Cut flank steak against the grain, into thin slices.
See the lines in the steak? That is called the grain. This cut of meat can be very tough if it is not cut properly. Cutting AGAINST, or opposite, of that grain, will ensure the most tender result.
First, I quarter the steak, so the slices are easier to cut and the right size for eating.
Take your first quarter and use a very sharp knife to cut thin diagonal slices, against the grain. Hopefully this picture shows what I mean - see how thin that slice is? See how I am cutting opposite of the natural grain in the meat? This is exactly how you want to do it. Continue until the entire steak has been sliced.
You should have a nice pile of steak now. Pat steak slices dry and add to a bowl with corn starch. Toss to ensure all pieces are just coated. Shake off excess corn starch using a strainer.

Heat 1 1/2 tsp oil in a large wok or non-stick pan over medium-high heat. Add the garlic and ginger, stir until fragrant. Add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl.
Turn the heat to high and add the remaining oil to the wok. Add the beef and cook until browned on all sides. Pour the sauce back into the wok and cook until the sauce reaches desired consistency. Add the green onions (a pinch reserved for garnish), stir, and remove from heat. Plate, top with remaining onions, and serve. I like to make stir fry veggies to accompany this dish.
And a pan of long grain rice. A trick I recently learned was to rinse your uncooked rice in a fine mesh strainer before cooking, to remove the extra starch. Rinse until the water is no longer cloudy, and then cook according to directions.
This is dish is slightly spicy but also sweet from the brown sugar.
Enjoy!

7 comments:

  1. This looks SO yummy. Funny that you posted this because I just bought a flank steak to make your beef and broccoli dish and I'm so excited to try it tonight!

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  2. My dinner plans just changed! I'll let you know how this tastes with pork...

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  3. Definite keeper! Wow, this was a hit with everybody. The pork was great, can't wait to try it with Flank steak.

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  4. I've seen a few of these and finally sat down to print them out. I love flank steak!! So has anyone asked you the easiest way to print these out so they don't print 9 pages with all the stuff on the sides? Just curious. did you say the boys ate it?

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  5. Gail, I need to figure out how to get the recipe printer friendly...I might need to make separate PDF files and post a link at the end of each post to print. I am working on it.
    Jack liked this, Ethan not so much. But Ethan only eats cheese and chicken nuggets these days :)

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  6. Mongolian venison...soooooo good...one of these days I'll actually use beef :-)
    I subbed shallots for the green onions, too.
    This recipe is definitely a winner at our house!

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  7. YOu make awesome Chinese food! HAVe you ever tried making general Tao chicken. I would love to see the recipe! Trying this recipe tonight thanks!!

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