Mongolian Beef & Rice
March 28, 2020 • 0 comments
Directions
This delicious recipe pairs steak, rice, and veggies together with a phenomenal sauce to create a gourmet experience without leaving the comforts of your own home. Why eat out when you can make something so good at home? This recipe is on our menu every other week at least- add it to yours!
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MONGOLIAN BEEF & RICE
1 large steak- any cut will work, cut against the grain in very thin strips (left over steak is great in this recipe)
Cornstarch- enough to coat all the steak strips
1/2 Cup Vegetable oil
Green Onions- cut into 2 inch pieces (optional)
Bell Peppers, Onion, Broccoli, Carrots, Celery, or other veggies of your choice, cut into thin strips
Sauce:
2 tsp Ginger Powder
1/2 tsp Garlic Powder
1/2 Cup Soya Sauce
1/2 Cup Water
1/2 Brown Sugar
INSTRUCTIONS
In a ziplock bag combine the steaks strips and cornstarch and shake bag till the cornstarch adheres to all the pieces of steak.
Preheat a large skillet over high heat and add enough oil to coat the bottom of the skillet. Add veggies to the skillet and fry until slightly browned but still slightly crunchy, do not overcook. Remove veggies to another dish and set aside.
Next add beef to the skillet and add more oil if needed. Fry till crisp on the outside, but not overcooked, about 1 minute per side. Do not over crowd the pan, working in small batched if necessary so as to sear the beef and not cook in its own juices. When cooked, drain excess oil from skillet.
For Sauce: Mix all sauce ingredients together and pour into skillet together with the fried beef. Simmer for a couple minutes and add veggies to the mixture.
Serve on coconut rice or your favorite rice, garnished with sesame seeds, and paired with grilled slabs of pineapple for a complete meal.