Mongolian Beef

Hello all–  We’re nestled in for the night here in Madison Wisconsin.  Loved our Laurel and John’s “Wisconsin wedding weekend in the woods!”  plus a little woodsy hiking and a lot of water-parking with grand-girls since then.  So actually, I haven’t been cooking up much lately!!

But here’s super at our house back in California a couple weeks ago.  Rich brown sauce wrapped around tender chunks of beef –all over brown rice.  Simple and so good.

MONGOLIAN BEEF
1 cup brown rice
2 tab. cornstarch
1 pound flank steak
2 tab. olive oil
1 inch piece of ginger, peeled & minced
1/2 yellow onion, chopped fine
1 cup brown mushroom, chopped
5 cloves garlic, minced
garnish: green onion, chopped

sauce:
1/4 cup soy sauce
1/3 cup water
1/2 cup brown sugar
2 tsp. cornstarch

Put the rice on to cook according the directions on the package.

Then put the sauce together.  In a container with a tight fitting lid shake together the soy sauce, water, brown sugar and 2 tsp. cornstarch until it is thoroughly blended.  Set aside.

Cut the flank steak into 1/4 inch strips.  Toss it in a bowl with the 2 tab. cornstarch.  Heat the olive oil in a nonstick skillet. And then drop the meat in an even layer int he bottom of the skillet.  Cook on high for just about a minute on each side so it has a nice crisp char.  Remove to a plate.

In the same skillet, drop in the ginger and onion.  Cook 2 or 3 minutes until the onion is translucent.  Then add in the mushroom and garlic and cook a couple minutes more.

Give the sauce ingredients one more good shake and then pour it all into the hot pan over the onion mixture.  Stir until it thickens and then add in the beef.

Layer the cook rice and beef & sauce onto a plate.  Sprinkle the top wit green onion.  Done!

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