Mongolian Beef

By á-27490

This is my attempt to recreate the Mongolian Beef served at Mandarin House Restaurant in Richland, WA. It is their signature dish and a favorite of many. Unfortunately they claim that even the chefs cannot make it at home because it requires such a hot grill to caramelize the beef. This recipe, however, comes very close! Enjoy!!

Ingredients

• 2 lbsFlank Steak; cut into very thin bite sized pieces
• 1/3 cupCornstarch
• 1/4 cupVegetable oil
• 1 bunchGreen onion; chopped into 1 inch pieces
• 1 tablespoonSesame seeds
• Sauce
• 1 tablespoonVegetable oil
• 1 tablespoonGinger; minced
• 3 tablespoonGarlic; minced
• 1/2 teaspoonRed pepper flakes
• 1/2 cupSoy sauce
• 1/2 cupwater
• 1/2 cupBrown sugar

Preparation

Step 1

Put cut up steak into a plastic bag along with corn starch. Shake well to coat and let sit for 10 minutes.

In small sauce pan, heat 1 Tbs of oil until hot. Add red pepper flakes, ginger, and garlic. Saute briefly making sure not to scorch. Pour in soy sauce and water, then add brown sugar. Boil sauce for 2-3 minutes to thicken slightly. Remove from heat.

Heat about 1/4 cup of oil in wok or large skillet. When oil is hot add beef and stir fry until brown and cooked through. Add sauce and green onions. Cook for 1 minute. Do not leave in pan too long or the sauce will thicken from the corn starch.

Remove meat and onions from sauce with slotted spoon and serve over puffed Maifun rice sticks. Garnish with sesame seeds.