Mongolian Beef
New family favorite…Mongolian Beef. Thinly sliced steak seared in a sizzling wok and finished with a basic soy sauce mixture. A few sliced scallions added for color and crunch–it couldn’t be easier!
There is a quick (30 minute) marinating step in this recipe, that really shouldn’t be skipped. In Chinese cooking, this is called “velveting” because the cornstarch mixture tenderizes the beef before cooking quickly over high heat. To keep this weeknight dinner moving along, my advise is to make the marinade, slice the beef and toss the two together. Then move on to mixing together the sauce, prepping your wok and slicing the ginger, garlic and scallions. And speaking of slicing the beef, to get nice, clean, thin cuts, it’s best to slice the meat cold. Don’t be afraid to even throw it in the freezer for about 10 minutes. Just bring the meat close to room temperature before adding it to the hot wok.
Serve Mongolian Beef over white rice with some steamed broccoli and boom! Chinese take-out without all the grease and guilt. Enjoy!
Mongolian Beef