MONGOLIAN BEEF

We make Mongolian Beef in a way that you can make it in 20 minutes or less. Also how to do the “velveting” that Asian restaurants use to make the meat in their dishes so tender and delicious, regardless of the quality or cut of the meat used. With busy schedules, hungry mouths to feed, it’s important to have some recipes that make delicious meals that we can realistically fit into our schedules.
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Ingredients:
Flank Steak
Onions
Red Peppers
Julienned Carrots
Thin Sliced Green Onions
White Rice (cooked)
Sesame Seeds
Minced Garlic
Minced Ginger
For Steak Marinade:
½ tsp Baking Soda
¼ cup Water
½ tsp Salt
½ tsp Pepper
½ tsp Sugar
½ tsp Chicken Powder (powdered chicken bouillon)
½ tsp Pixie Dust (MSG)
1 tsp Soy Sauce
Drizzle of Toasted Sesame Oil
1 tsp Shaoxing Wine
1 Tbs Corn Starch
For Sauce:
½ cup Water
½ cup Soy Sace
½ cup Brown Sugar
Drizzle of Toasted Sesame Oil
Directions:
Slice your flank steak, first in bite sized wide strips with the grain, then into thin slices against the grain
Place your meat in a bowl, add your baking soda, massage that in, then add the water and massage meat until water is absorbed.
Add the rest of your marinade ingredients to the meat, massage/mix in and set aside
Combine all of your sauce ingredients into a bowl, mix until combined, set aside
In a hot pan, with a little bit of neutral oil, put in your meat and cook until golden brown and delicious, then pull the beef and set aside
Put your onions in the pan and cook until tender but still crisp.
Add minced garlic ginger, cook until fragrant, then stir in.
Add in red peppers, stir in
Add sauce, stir in
Add carrots, stir in
Add Beef back in and stir in
Cook until you can drag a spoon or spatula through the sauce and it doesn’t fill back in right away.
Add green onions at the end, stir in
Kill the heat, plate your mixture over white rice
Top with some sesame seeds
Enjoy!!!