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Post by Sheila on Jan 20, 2013 13:22:09 GMT -5
Take-Out, Fake-Out: Mongolian Beef Vegetable oil
1 tsp. fresh ginger, minced
2 tbsp. garlic, minced
1 cup low sodium soy sauce
1 cup water
1 1/3 cup dark brown sugar
2 pounds flank steak, sliced
1/2 cup cornstarch
Green onions, sliced
INSTRUCTIONS:
In a small saucepot, over medium heat, add 2 tsp. of vegetable oil and sauté ginger and garlic until fragrant, about 2 minutes. Add the soy sauce, water, and brown sugar and stir to combine. Bring mixture to a boil and let boil for 3 minutes, then remove from heat and set aside. In a large bowl, toss sliced flank steak with cornstarch, shaking off the excess. Place in fridge for 10 minutes to allow coating to stick better on the beef. After 10 minutes, in a heavy bottom saucepan, over medium high heat, add 1/2 cup of vegetable oil and add the beef to the pan, in batches, to sear the outside on all sides, but barely cooked in the middle. Remove and let drain on paper towels as you finish up the rest of the beef. Pour out any excess oil in the saucepan. Place the saucepan back on the burner, but on medium heat, and pour in the sauce from earlier. It should come to a boil immediately. Add in the steak and coat with the sauce. Continue cooking beef and sauce at a boil for 2 minutes, stirring constantly. The sauce will thicken gradually. Add in the scallions. Serve hot over white or brown rice. Place leftovers in an airtight container in the refrigerator.
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Post by Valerie on Jan 20, 2013 14:34:52 GMT -5
I think I need to make this sometime soon.
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Post by gayla on Jan 20, 2013 18:07:50 GMT -5
I know what I making one day this week yummy
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Post by Sheila on Jan 20, 2013 21:45:31 GMT -5
Oh my this was good.
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Post by Valerie on Jan 21, 2013 10:05:14 GMT -5
Hey, Sheila, how sweet was it? Was that amount of sugar OK with the beef?
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Post by Sheila on Jan 21, 2013 13:31:49 GMT -5
I used only a cup
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Post by Valerie on Jan 21, 2013 16:47:07 GMT -5
OK, I was thinking I would cut back the sugar, too. Thanks!
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Post by Valerie on Jan 22, 2013 20:00:32 GMT -5
This is fantastic!!!! Thanks, Sheila!
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Post by Sheila on Jan 22, 2013 20:27:15 GMT -5
Your welcome glad you enjoyed it we sure did.
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Post by Granny Smith on Feb 15, 2013 19:59:29 GMT -5
I made this tonight, but forgot to cut back the sugar. I thought it was too sweet, but everybody else thought it was wonderful. Dan went back for seconds. He only does that if he really, really likes something.
I couldn't find flank steak, so I substituted a top round roast. I was afraid it might be tough, but I cut it against the grain and it was like buttah.
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Post by Valerie on Feb 21, 2013 18:46:47 GMT -5
Last time I made it, I cut back the sugar to 1/2 a cup. We liked it a lot better. The soy sauce really stood out more.
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Post by Granny Smith on Feb 22, 2013 13:33:08 GMT -5
Good idea, Valerie! I'm going to try it that way next time.
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