Mongolian Beef
The days have come and gone when several “Mongolian Beef” restaurants were so very popular. You would select your meats, vegetables and sauce and have them prepared as you watched the chef in action. We enjoy this dish using a flat electrical grill on our tabletop.
2 lbs. flank steak, *thinly sliced cross grain, ¼-inch strips
¼ c. cornstarch
½ c. vegetable oil
3 cloves garlic, minced
2 tsp. ginger, peeled, grated
1 medium carrot; peeled, thinly sliced
3 stalks celery, thinly sliced
1 (8 oz.) can sliced bamboo shoots, rinsed, drained
½ large onion, thinly sliced
12-14 Chinese peas
Sauce:
1/2 c. Aloha shoyu
1/2 c. water
1/2 c. brown sugar
2 TB dry sherry
Salt, as needed
* To make slicing easier, place beef in freezer 30 minutes; freeze slightly. In a mixing bowl; toss beef with cornstarch. Let sit 10 minutes. In a mixing bowl; combine sauce ingredients. Set aside. In a large skillet or wok over medium high heat; stir fry beef 2-3 minutes. Drain on paper towels. Remove all but 2-3 teaspoons of oil from wok. Stir fry ginger and garlic. Add vegetables and cook until crisp tender. Add sauce mixture. Bring to a boil 2-3 minutes; stirring until slightly thickened. Return meat into wok, cook 1 minute while stirring. Serve over noodles or rice. Serves 4-6.
