Saturday, January 19, 2013
Mongolian Beef with Vegetables and Rice
Makes 4 to 6 servings
1 1/2 pounds tender steak, thinly sliced. I like flank steak for this.
1/2 cup cornstarch
3 to 4 tablespoons peanut or canola oil for frying
1/2 cup carrots, cut into coins
1 tablespoon ginger, minced
2 tablespoons garlic, minced
1 cup onion, sliced
1 cup broccoli florets
1/4 cup water chestnuts
6 green onions, cut diagonally into 1 inch pieces
1/4 cup cornstarch
1/4 cup soy sauce
1/3 cup Hoisin sauce
1/2 cup water
1/2 cup brown sugar
Stir sauce ingredients together in a bowl and set aside. In a skillet or wok, add cooking oil and heat until smoking. Mix steak pieces in cornstarch and place in the pan or wok. Stir fry just until it is still very pink in the middle.
Add carrots, ginger and garlic and stirfry for 2 minutes. Add onion, broccoli and water chestnuts and stir fry for 2 minutes. Toss in green onions and cook 1 minute. Add bowl of sauce. Cook until sauce has thickened and is coating the meat and vegetables. Remove and serve with white rice or your favorite noodles.