MONGOLIAN BEEF AND VEGGIES

Mongolian Beef and Veggies image

Provided by Cassie *

Categories Beef

Time 30m

Number Of Ingredients 14

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SAUCE
2 tsp vegetable oil
2 - 3 tsp fresh ginger, minced
3 Tbsp garlic, minced
1 1/2 tsp hot pepper flakes - optional
1/2 c soy sauce
1/2 c water
1/2 c brown sugar
STEAK PREPARATION
2 - 3 Tbsp vegetable oil or as needed
1 lb stir fry steak, i sliced 4 sirloins, thinly
1/2 c corn starch for dipping beef
2 lb bag - stir fry veggies - i used frozen, use fresh if you like
3 - 4 green onions, sliced - optional

Steps:

1. For the sauce: Heat 2 tsp vegetable oil in a medium saucepan over medium/low heat. Add ginger and garlic to the pan and quickly add the soy sauce, brown sugar, pepper flakes and water before the garlic and ginger burns. Simmer on low heat, while preparing beef and veggies.
2. Meat: Slice your steak against the grain, to about 1/4 inches thick. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let sit for about 10 minutes so that the cornstarch sticks.
3. Heat about 2 tablespoons of the oil in a wok, or large skillet, over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and saute until brown. Stir the meat around a little so that it cooks evenly.
4. When meat is cooked, take out of pan, and place on paper towels to drain any excess oil. Repeat with rest of meat, till all is cooked. Add the cooked meat to medium saucepan with sauce. Add chopped green onions and let sauce simmer, until meat is warmed through. Either serve this now, over rice, or stir fry the vegetables in more oil - until tender.
5. I made a well in the center of my vegetable and poured the meat and sauce in the center of wok. Everyone just helped themselves to veggies and a scoop of meat and sauce. Enjoy!