Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Friday, September 9, 2016

Mongolian Beef

Mongolian Beef

Mongolian Beef has nothing to do with Mongolia. It was invented in Chinese-American restaurants. The ingredients differ with geographic region, but the common factors are crispy, caramelized beef and green onions served in a thick, slightly sweet sauce. It is not usually spicy, but I had to throw in a few pepper flakes to cut the sweet taste. I added broccoli to complete the dish.  Serve it over steamed rice or glass noodles.

Servings: 6-8
Time:  Prep: 10 minutes; Cook: 20 Minutes
Hardware:  Measuring spoons, a cutting board and knives, grater, a gallon Ziploc bag, 2 deep skillets, tongs, a plate, a whisk (I use a flat whisk), a large bowl, a strainer or a colander

  • 1pound top round cut for stir fry
  • ½ cup LOW SODIUM soy sauce
  • ½ cup dark brown sugar
  • ½ cup COLD water
  • 1 tablespoon + ¼ cup cornstarch (maybe more)
  • 1 teaspoon fresh grated ginger
  • ½ teaspoon pepper flakes
  • 3 cloves garlic
  • 2 green onions
  • 8 ounces steam-in-the-bag broccoli
  • S&P to taste
  • Oil to fill one of the skillets half way

Green Onions

  1.  Put the steam-in-the-bag broccoli in the large bowl with hot water and set aside. Grate the ginger and crush the garlic. Slice the onions into 1 inch pieces, using both the white and the green. Set aside.
  2. Salt and pepper the steak. Place the steak and the ¼ cup cornstarch in the plastic bag. Shake to make sure all the steak is coated.  You may need to add more cornstarch.
  3. Fill one of the skillets half way with oil and heat on high. When the oil is very hot, shake off as much cornstarch as possible. Drop the steak into the hot oil. Do not crowd the meat. You may need to cook it in batches. The oil should be hot enough that the meat crisps up immediately. You should cook each slice for no more than two minutes. Extra thick pieces may take another minute, but no more. Remove the meat to the plate as you finish. Beware, this method splatters. Set the finished meat aside.
  4. Drain the broccoli. Dissolve the tablespoon of cornstarch in the cold water. Set aside.
  5. In the second pan, add just enough oil to coat the bottom. Heat it over medium-high. Add the garlic, ginger, and pepper flakes. Stir for one or two minutes, until they become fragrant. Add the soy sauce and brown sugar and whisk until the sauce comes to a boil. Slowly stir in the cornstarch-y water. Continue to stir until the sauce thickens. Add in the beef, green onions and drained broccoli. Stir until everything is coated and warmed through.
  6. Serve warm over white rice or glass noodles.

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