29. Spicy Mongolian Beef

29 - Mongolian BeefSimple to make sweet, spicy and savory beef strips that can rival your local Chinese takeout

Prep to plate time: 30 min
Serves: 3-4

Materials

  • 1 lbs Flank Steak
  • 2 Tbsp Cornstarch
  • 2 Green Onions
  • Vegetable Oil
  • Sesame Seeds (optional)
  • For the sauce:
    • 3 cloves Garlic
    • 1-inch Ginger (about 2 tsp grated)
    • 1/2 cup Light Soy Sauce
    • 1/4 cup Brown Sugar
    • 1 tsp Crushed Red Pepper
    • 1 tsp Sriracha

Protocol

  1. PREP: Mince the garlic. Grate the ginger. Chop the green parts of the green onion
  2. PREP: Cut the steak against the grain into bite sized pieces. Toss in a bowl with the cornstarch and coat evenly
  3. PREP: Cook 2 cups of rice
  4. In a small saucepan, heat all the ingredients for the sauce on medium-low heat until it starts to thicken slightly. About 2 min. Add more Sriracha to get desired level of spiciness
  5. Heat 1/2 cup vegetable oil in a wok over high heat. Add the beef and cook until browned and no longer pink
  6. Pour the oil out of the wok and pour in the sauce. Set heat to low and cook until sauce is thick
  7. PLATE: Serve beef over rice. Sprinkle sesame seeds and green onions over the top

Inspired by: Damn Delicious

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