My wife and I bought a family pack of KC strips the other day and after having a lovely steak dinner we had only one steak left. So how do you make one steak in to another meal? The answer is Mongolian Beef. This recipe is fairly easy and tastes great served over fried rice, with steamed vegetables on the side. The recipe below serves 2, but can easily be increased to serve more.
First, take the steak (our steak was 12oz) and cut it into thin strips on the bias. Here I’m using a KC strip but flank steak also works well. Cut the steak at a 45 degree angle so the strips are wide, and remember thinner is better. Once you get the steak sliced, combine it in a bowl with 1 tablespoon cornstarch and toss to give an even coat to all pieces, then let it sit while you make the sauce. Now would be a good time to start the rice too.
|steak slices covered in cornstarch|
3 cloves garlic, minced
¼ tsp ginger powder
½ cup soy
½ cup water
¾ cup brown sugar (packed)
If you like a little heat add a touch of sriracha
Once the sauce reaches a boil, reduce heat and simmer.
In another pan heat up just enough vegetable oil to cover the bottom of the pan (hot but not smoking) and slowly place the slices of steak in the pan to cook. Turn steak pieces to get even browning. The thin slices will cook fast so once you get a good brown, pour off the remaining oil (discard).
Then pour the sauce over the steak and cook for 2-3 min, it should sizzle and start to boil right away. Next, turn off the heat, and pour the excess sauce back into its old pan. (You want the meat to be sticky with sauce, not swimming in it) If the remaining sauce needs thickening add just a little cornstarch and simmer.
Serve the Mongolian Beef over rice, pouring on more sauce if desired. Garnish with chopped chives or green onion. We serve ours with fried rice, using the recipe here.
Linking up at: