Mongolian Beef
There was a time in my life where I found comfort in mediocre Chinese take-out food, but no more. Developing the ability to cook and create a wide variety of dishes has gone a long way to help with that. Graduating from college probably did too.
We go out to eat often enough (maybe once a month, sometimes more) but to different places than we used to. Though I will forever crave potato curry from No Thai!. Not long ago while craving Mongolian beef I realized that I could probably make some for myself with not much effort. Turns out that was the case! It also gave me a chance to show off the loaf of bread chopstick rest I have.
This recipe is impressively simple and quick. In the time it would take you to order this and have it delivered you would already be done. With the time you save you could maybe take some pictures and blog about it…just an example. 
Hopefully you’ll enjoy this dish as much as I did! Be on the lookout for a #BreadBakers post tomorrow, I think it’s a good one!
- ⅔ lb flank steak, sliced across the grain
- 3 Tbsp corn starch
- 3 tsp canola oil, divided
- ½ tsp grated ginger
- 2 cloves garlic, minced
- ⅓ C low-sodium soy sauce
- ⅓ C water
- ¼ C brown sugar
- ¼ tsp red pepper flakes
- 2-3 large scallions, sliced
- Pat the steak pieces dry with a paper towel to get rid of any moisture. Toss the steak and cornstarch together; shake of excess cornstarch.
- In a small bowl mix together the soy sauce, water, brown sugar and red pepper flakes.
- Heat half the oil in a wok or large fry-pan at medium-high heat and add the ginger and garlic. Cook for 30 seconds, or until fragrant, then add the soy sauce mixture. Cook for about 2 minutes and transfer back to the bowl.
- Turn the heat up on the wok and add the remaining oil. Add the beef and cook, stirring until just browned.
- Pour the sauce back in and let it cook with the meat. Simmer for around 5 minutes or until thickened. Place beef mixture on top of a bed of rice and garnish with scallions.
