Mongolian Beef with Rice and Spring Onions

4-6 Servings

An American take on Asian beef dish. This Mongolian beef dish, sweet and flavorful than most take out.

Ingredients:

1 lb flank steak, sliced diagonally 1/4" thick

¼ cup Cornstarch

2 tsp. grated fresh ginger

⅔ cup pack Dark Brown Sugar

½ cup Soy Sauce

½ cup water

2 bunches Green Onion, Cut in 1 2" pieces (1 2/3 cup)

16 oz. Favorite Prepared Rice

crushed red pepper (garnish)

Sesame Seeds (garnish)

Step 1

Prepare your favorite rice per package instructions. You need 8 to 16 oz of already prepare rice.

Step 2

In a large bowl, stir together beef and cornstarch until throughly coated. Let stand for about 10 minutes.

Step 3

Heat 2 Tsp oil in a deep-sided skillet or wood, over medium heat. Add garlic and ginger; cook, stirring until fragrant, about 30 seconds. Stir in brown sugar, soy sauce and water. Increase heat and stir until sugar is dissolved and sauce boils and slightly thickens, about 4 minutes.Transfer sauce to a bowl, rinse and dry skillet.

Step 4

Heat remaining 1 cup oil in skillet to 375°F, Working in batches, shake excess cornstarch from beef slices and gently add to hot oil. Fry, stirring briefly until edges become crisp and begin to brown, about 2 min. Transfer to plate liked with paper towels to drain.

Step 5

Drain oil and return skillet to medium heat. Return beef to skillet; stir briefly, then pour in sauce. Stir once or twice to combine, then add green onions. Bring mixture to a boil; cook until green onion has softened and turned bright green, about 2 minutes.

Step 6

Place Beef mixture over prepared rice; Garnish with red pepper and sesame seeds.

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