Mongolian Beef

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So, I had planned on making this Mongolian Beef recipe for aSunday night dinner. But after a filling lunch, we were both a little so-so onthe idea of an organized dinner. We also had the added challenge of needing toeat a little early to make a 6pm appointment. (Okay, it was to play Call ofDuty). But we decided to make it anyway and here’s a testament to how good itwas. Despite not being that hungry, despite having to eat early, my husbandstill had seconds. I certainly would have as well, but I’ve been trying to havea modicum of self-control (or at least delude myself into thinking I have it).This was rich, meaty, with a really tasty thick sauce. The original recipe(which I found on Mrs. Schwartz’s Kitchen) is meant to imitate PF Chang’s dish,and not being a PF Chang’s regular I’m not sure if it did, but it definitelytasted great. The only think I would knock it for is just being meat and sauce.We added in onions but next time I think broccoli would also be a perfect addition,or any veggie you like, really.


Ingredients
2 teaspoons canola oil
4 cloves garlic, chopped
½ teaspoon ginger, grated
½ cup brown sugar
½  cup water
½ cup soy sauce
½ teaspoon red pepper flakes (or to taste)
1 lb flank or sirloin steak, thinly sliced
¼ cup cornstarch½ cup white onion, chopped large
green onions, chopped for garnishBroccoli Florets (optional)

Start by chopping your onions and broccoli and setting aside. Then thinly slicethe beef, removing any large fatty pieces, and coat it lightly with cornstarchbefore setting that to the side as well.
Heat your oil in a medium sized saucepan over medium highheat. I just used vegetable oil because that’s what I had on hand. Add in theginger and garlic and stir continuously for about two minutes or until fragrant.Then stir in the brown sugar, water, soy sauce and red pepper flakes. Waituntil it comes to a simmer then turn the heat to low. It seems like a lot ofsauce but it thickens up and reduces.
Heat a little more oil in a large wok or skillet over mediumhigh heat and add in your white onion and broccoli. Stir fry for about 5minutes until they soften just a little, then add in the meat. Make sure youkeep it moving in the wok so it doesn’t burn. The cornstarch seemed to soak upall the oil for us so it was pretty dry in there. The meat should cook prettyquickly, about 4-6 minutes. Don’t overdo it.
Once the meat is cooked, turn down the heat to medium lowand pour your sauce into the wok. Scrape any browned bits from the pan. Yoursauce will thicken up because of the cornstarch and will continue to thicken asyou cook. Once it is at your desired consistency, serve over rice and sprinklegreen onions on top! And don’t be ashamed to take seconds.