[Easy] Mongolian Beef6:00 AM
Before Clark had to head out to work again, his dinner request was homemade Mongolian Beef. It's one of his favorites to order for take-out, and since we're trying to cut back on doing that, we experimented. When all was said and done, Clark said it was the best Chinese dish we had made at home. Period. Apparently my Sweet & Sour Chicken has finally been surpassed.
- 1 lb beef tenderloin [ I actually just used stir-fry beef for this because it's WAY cheaper. ]
- 2 tbsp corn starch
- 4 cloves garlic, minced
- 1/2 tsp grated/"powder" ginger
- 4 to 6 tbsp soy sauce [low sodium preferred]
- 2 to 3 tbsp sugar
- 2 tsp Chine rice wine or dry sherry
- 3 to 6 green onions cut into 2 to 3 inch pieces [green part only]
- 2 to 4 tbsp oil for the pan [I used olive]
For Fried Rice Recipe go HERE*
- Mix together your soy sauce, sugar, and rice wine/sherry. Set aside.
- Heat oil in pan [I used a wok] over medium-high heat. Add your ginger and garlic. Sautee until garlic is browning.
- Toss your beef in cornstarch. Make sure to shake off any access cornstarch. Add your beef to the pan and saute until lightly browned.
- Add the sauce to the mix. It should boil pretty quickly. Lower the heat and keep stirring until the sauce begins to thicken and sort of glaze the meat. It should happen in a matter of minutes.
- Toss in your green onions a few minutes before serving. Turn the heat off after adding them.
Serve with fried or steamed rice.
Recipe adapted from chodivine.com.