Pineapple Ginger Mongolian Beef

By á-25087

Ingredients

• Sauce:
• 1/2 cup soy sauce
• 1/2 cup pineapple juice
• 1/2 cup brown sugar
• 2 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 1 tbsp vegetable oil
• 1/2 cup water
• Stir fry:
• 2 lb flank steak, slice into thin small pieces against the grain
• 1/2 cup cornstarch
• 3 Tablespoons Peanut Or Olive Oil
• 8 ounces, Fresh Snow Peas, Ends Trimmed
• Serving:
• White rice
• Thinly sliced green onions
• Edamame
• Shredded carrots
• Toasted sesame seeds

Details

Adapted from foodgawker.com

Preparation

Step 1

1. Whisk together soy sauce, pineapple juice, brown sugar, garlic, ginger, vegetable oil, and water.

2. Set aside.

3. Heat oil in a heavy skillet or wok over high heat.

4. Add snow peas and stir for 45 seconds.

5. Remove to a separate plate.

6. Toss together cornstarch and beef, until beef is completely coated and evenly distributed.

7. Add half the meat mixture and half the scallions to the skillet.

8. Spread out meat as you add it to pan, but do not stir for one minute.

9. Turn meat over and cook for another 30 seconds.

10. Remove to a clean plate.

11. Repeat with other half of meat, allowing pan to get very hot again first.

12. After turning it, add the first plateful of meat, and the snow peas back into the skillet.

13. Stir in sauce and cook until the sauce thickens and coats the beef and caramelize, about 3-5 minutes.

14. Place rice in a bowl and top with meat mixture.

15. Add veggies.

16. Sprinkle green onions, edamame, shredded carrots, and toasted sesame seeds.