Mongolian Beef

By MOH

Ingredients

• 1 1 1 tbsp. canola oil
• 1 1 1 tsp. ginger, minced
• 1 1 1 tbsp. garlic, minced
• 1/2 1/2 1/2 cup low-sodium tamari
• 1/2 1/2 1/2 cup low sodium vegetable or chicken broth
• 1 1 1 cup light brown sugar
• 1 1 1 cup canola oil, for frying
• 1 1 1 pound steak (shoulder or rib steaks work well), sliced thin into bite-sized pieces against the grain
• 1/2 1/2 1/2 cup cornstarch
• 4 4 2-inch scallions, cut into 2-inch pieces

Preparation

Step 1

1.Prepare the sauce. Heat oil in a saucepan and saute the ginger and garlic for about 30 seconds until fragrant. Add tamari, broth, and brown sugar. Bring to a boil and simmer until sauce thickens about 5 minutes. Remove from heat.
2.Prepare the beef. Heat oil in a saute pan until the oil shimmers. Dip beef in cornstarch, making sure to coat it entirely. Shake off excess cornstarch and place carefully in hot oil for about 2 minutes. Remove and drain on a paper towel.
3.When all the meat has been fried, place the beef back into the pan and pour in the sauce. Simmer for about 2 minutes. Add scallions and cook for another minute. 4.Serve warm over rice (you’ll have extra sauce, so you can fry another steak if serving more people).
5.To reheat, cover and reheat at 350ºF for 15-20 minutes.