Even an hour later, I’m still full: Mongolian beef with jasmine rice

I know.  I know it’s been too damned long since I’ve posted anything new here.  With school, I don’t get much time to cook, and lately, when I have cooked, I’ve done tried and true recipes that I can throw together without having to think much, so there hasn’t been anything to post here.  Well, that’s not entirely true.  There was one recipe for homemade enchiladas (homemade sauce, especially) that I made a few weeks back, but I want to play around with it a little more before I post it here.

Anyhoo, what I made tonight is a recipe for Mongolian beef that I found at this blog, Food Snots, and from the photo to how easy it sounded to make, I decided that I had to try it.  Tonight was my first free night to cook it, and there was that lovely 1.65# flank steak in my fridge just begging to be cooked in some delicious fashion.  Like with most of my cooking, I did adapt from the original recipe on Food Snots, but not to a huge extent.

Ingredients

2 teaspoons vegetable oil
1/2 teaspoon minced ginger
1 tablespoon chopped garlic
1/2 cup soy sauce — I used mushroom soy sauce because it’s thicker and richer in flavor.
1/2 cup water
3/4 cup dark brown sugar — I used regular brown sugar and cut it down by a 1/4th.
1 cup vegetable oil — At most, I probably used 1/4 — 1/2 cup for this step.
1 pound flank steak — I used 1.65# because that’s what the store had, but that’s okay. Means there are leftovers!
1/4 cup cornstarch
2 large green onions — Here I used 3, but I love green onions, so more was better!



I like to do the prep work ahead of time, so that all I have to do at each step is reach for a small bowl with whatever’s necessary. So here we have the soy sauce, already measured out, the minced garlic and ginger, the onion chopped up and the brown sugar. As I said in the ingredients, I decided to cut back the brown sugar by a 1/4th, and I’m glad I did. I think that if I’d used the full 3/4th cup, it would have been too sweet.

Next I took the flank steak and cut off the small bits of fat at the edges. There weren’t many, but what there was, I got rid of. I sliced the steak into thin strips and placed in a mixing bowl. Once the steak was completely sliced and in the bowl, I added the corn starch on it and made sure all the strips were coated then set the bowl aside.

I started the rice, and while that was cooking, I put the sauce together.

You take the first 2 tsp of vegetable oil and put it into a sauce pan. Heat it up and add in the minced garlic and ginger. Don’t let either of them brown and quickly add in the soy sauce and water, stirring on a medium heat. Next add in the brown sugar and stir, giving it a chance to dissolve before you remove it from the heat and set it aside.

When there is about 10-12 minutes left on the rice, put the rest of the oil into the bigger pan (or wok, whichever you’re using).  Now I used a lot less oil than was called for, so I didn’t have to use the step from Food Snots where you would pull the meat out and get rid of the excess oil.  So once the oil is heated up, add in the flank steak, making sure both sides of each slice are cooked enough.  Add in the sauce and stir around until all of the meat is coated.  Lower the temperature to about medium and keep stirring.  The sauce will thicken from the corn starch on the meat.  Add in the sliced green onions and stir around.

Once the sauce reaches a desired thickness, turn the heat either all the way down to low or completely off.  Plate up your rice and top with the beef and sauce.  The aroma in your kitchen will have already been driving your stomach and sense of smell insane, so you’ll want to do this quickly so that you can start eating right away!  Chances are, unless you’ve cooked for a large group, you will have plenty of leftovers for the next day.  I know I do!

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2 Comments Add yours

  1. Katy says:

    God, that sounds good.

    I can only imagine the smell would drive me crazy.

    I find I almost always cut drastically down on the amount of oil recipes call for, so I can see that for this you wouldn’t need near the amount they suggest.

  2. She Is Stranger Than Fiction says:

    I’ve never done much with ginger in the past. Like I make this one crockpot dish called Hawaiian chicken that involves ginger, but I’ve always used powdered. I could never really taste it though, but I think if I use that minced ginger in the jar, it would taste fantastic. Definitely have to cut down the oil though because a) that much that the original recipe calls for is so unnecessary and b) it’s a waste of oil if you’re having to dump that much out. And definitely -definitely- cut down on the brown sugar. I think I’ll cut down a little more next time, too. I can’t imagine a full 3/4th cup without thinking about a trip to the dentist.

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