i’m going to have to slow down soon! matt says i’m going to beat him to the challenge if i don’t stop making all these new recipes. the good thing is, i’m ahead of schedule right now, so i’m just plugging away scouring for more recipes to try!
the 21st recipe i’ve made is mongolian beef. and it was wonderful, the savory salty and sweet syrup that just coats the beef and rice was a huge success. we will for sure be making this one again…it was a wonderful dish to satisfy cravings for asian food.
i pinned the recipe from pinterest, but here is the original recipe as well!
1 lb. flank steak
1/4 C. corn starch
3 t. canola oil
1/2 t. grated ginger
1 T. chopped garlic
1/2 C. soy sauce
1/2 C. water
1/2 C. brown sugar
1/2 t. red pepper flakes
3 large green onions
to prepare the sauce: saute the garlic and ginger in 1 1/2 t. of the canola oil. immediately add the soy sauce, water, brown sugar, and red pepper flakes. the sauce will look very thin at this point, but don’t worry. once the meat is cooked, the corn starch will help to thicken it up.
cook the meat in the remainder of the 1 1/2 t. of canola oil, stirring until it is completely browned. add the beef to the sauce mixture, you can choose to let the sauce thicken, or serve immediately. cut onions and add to the sauce so the onions will wilt. serve over rice.
you can probably tell, but we didn’t have green onions, so i decided to add regular white onions into the sauce as it cooked. next time we might spring for the green onions, but we were trying to be resourceful. also, i think next time i may experiment a bit more with the ratios of soy sauce to brown sugar, in my opinion, we could have used a bit more sweetness!