MONGOLIAN BEEF

EB02C00A-D6EE-4AF0-900F-3567E64129B5_1_201_a

Asian|Beef

CA1F07E6-931A-4DBB-AE08-22079CCD5817_1_201_a

Ingredients

The Sauce:

½ cup brown sugar packed

½ cup soy sauce

1/3 cup water

1 teaspoon sesame oil

1 tablespoon corn starch

The Beef:

1-pound flank steak (sirloin or rib eye are also great), frozen for 30 minutes for easier slicing

¼ cup corn starch

The Veg:

6 tablespoons canola or peanut oil, divided

1 large onion, cut into strips

6 garlic cloves, chopped

2 tablespoons ginger, minced

1 jalapeno, chopped (including seeds)

1 large carrot, peeled and julienned (cut into thin, 4” strips)

1 small red bell pepper, cut into thin strips

1 small yellow pepper, cut into thin strips

1 small zucchini, cut into ½” thick half moons

1 heaping cup pea pods, stringed

½ cup scallions, chopped (plus more for garnish)

1 teaspoon salt

½ teaspoon black pepper

3 cups sushi or white rice, cooked to package directions

Instructions

Combine all of the sauce ingredients in a small bowl. Whisk to dissolve the corn starch and set aside.

Cut the steak into very thin slices against the grain. Freezing the steak makes it easier to get very thin slices which will keep the beef tender. Combine the beef with the ¼ cup of corn starch in a medium bowl and toss to coat the beef. Set aside.

While your steak is chilling out in the freezer, cut all of the veggies and cook your rice. The cook process is pretty fast, so it is good to have all of the mis en place ready to go.

Heat 3 tablespoons of the oil in a large deep skillet over medium high heat. Add the onion, garlic, ginger, jalapeño, and carrots to the hot oil and cook, stirring frequently for 3 minutes until the veggies begin to soften and are fragrant. Add the red and yellow peppers and zucchini to the pan and continue cooking, stirring frequently, for 3-4 minutes until the veggies soften and the zucchini begins to lightly brown. Remove the veggies from the pan to a bowl.

Add the remaining 3 tablespoons of oil to the pan. When the oil is hot, add the coated beef to the pan and cook until beef is seared on both sides. It will not be completely cooked through.

Add the cooked veg back to the pan along with the pea pods, scallions, salt and pepper. Toss so that everything is well combined.

Whisk the sauce one more time and add it to the pan. Cook, tossing everything in the sauce, for 4-5 minutes more until the sauce is thick and glossy and coats the beef and veggies.

Serve over the rice, garnished with more scallions.