Mongolian Beef
 
 
Serves: 4
Ingredients
  • ⅓ cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon thinly sliced fresh ginger
  • 2 cloves garlic, thinly sliced (1 tablespoon)
  • 1 teaspoon sesame oil
  • ¼ teaspoon dried red chile flakes
  • 2 teaspoons cornstarch
  • 1 pound flank steak or sirloin steak, cut in half lengthwise and sliced very thinly across the grain
  • 2 tablespoons vegetable oil
  • 3 green onions, cut into 1-inch long angle slices (about ½ cup)
  • Mai-Fun rice sticks, optional (see note)(available in Asian section of many grocery stores)
  • Vegetable oil, optional (see note)
Instructions
  1. Whisk together soy sauce, rice vinegar, brown sugar, gingerroot, garlic, sesame oil and red chile flakes. Measure out 3 tablespoons into a separate container and whisk in the cornstarch; set aside.
  2. Put flank steak in dish suitable for marinating; pour remaining marinade over steak, turning pieces to coat. Marinate in the refrigerator 30-60 minutes, turning once during marinating.
  3. Remove beef from marinade and transfer to a colander to drain. Discard marinade.
  4. Heat 1 tablespoon vegetable oil in a wok or a large sauté pan over medium high heat; when oil is hot, add half of the flank steak and cook without stirring about 2 minutes. Once it is browned, cook and stir until the beef until evenly cooked about 2 minutes longer; remove and keep warm.
  5. Add remaining 1 tablespoon vegetable oil to the pan; add remaining beef and repeat process. Return reserved cook beef to the pan, along with the sauce and cook and stir just to heat through, about 1-2 minutes. Sprinkle in green onions and cook and stir just to slightly cook, about 1 minute.
Notes
Mongolian Beef can be served on a bed of fried crispy Mai-Fun rice noodles.


To fry noodles, heat one to two inches of vegetable oil in the bottom of a heavy bottomed pan over medium heat. Lightly break apart a small amount of noodles to separate and make easier to fry. In small batches, fry noodles in heated oil until puffy and cooked, about 1 minute (noodles puff up very quickly when the oil is heated to the correct temperature); remove to a paper towel lined dish and repeat process with as many noodles as desired.
Recipe by A Year at the Table at http://ayearatthetable.com/mongolian-beef/