Mongolian Beef

By cwaldron09

Pairs well with 2014 Dinky-Di Shiraz Blend

Ingredients

• For the beef:
• 2lb NY strip steak or flank steak
• 1/2 cup cornstarch
• 1/2 cup vegetable oil
• For the sauce:
• 2 tbsp vegetable oil
• 1 cup soy sauce
• 1 cup brown sugar
• 4 cloves garlic, minced
• 2 tbsp ginger, minced
• 1 cup water
• 1 tbsp rice wine vinegar
• 1/2 tsp red pepper flakes
• 3 green onions, chopped

Preparation

Step 1

Before beginning, place the beef in the freezer for 15 minutes. This will help firm it up for slicing

Step 2

Slice the beef against the grain in thin, bite-size strips (about a quarter-inch thick)

Step 3

Add the cornstarch to a Ziploc bag. Place the meat in the bag, and shake until well-coated. Pour out into a strainer or colander, and shake off the excess cornstarch

Step 4

In a small saucepan, add the oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar, and red pepper flakes. Stir, and cook over medium-high heat until sauce thickens (15-20 minutes). Set aside

Step 5

Meanwhile, heat the oil in a large skillet over medium-high heat. When it's hot, add some of the beef in a single layer, and cook until browned. You'll need to do this in batches. Set aside the browned beef on a plate lined with a paper towel and tented with foil.

Step 6

Return all beef to skillet, and pour sauce over it. Stir until coated, and cook for a couple more minutes.

Step 7

Serve over rice, and garnish with green onions