Thursday, March 10, 2016

Mongolian Style Beef Stir Fry

MONGOLIAN-STYLE BEEF STIR FRY

This is one of Jayjay's favorite dishes, which I tweaked and made on the fly. Will keep the recipe here for my archives.

Ingredients:
Sukiyaki cut beef or shabu-shabu style beef (found in Korean grocery stores)
Cornstarch
Cooking oil

Sauce:
1/4 cup Kikkoman soy sauce (or light soy sauce, if you're cutting down on sodium)
1/4 cup water
3/4 cup brown sugar
2 cloves of garlic, minced
1 inch of ginger, cut into strips
1 bell pepper, cut into strips
1 carrot, cut into strips
Sesame oil

Procedure:
1. Lightly dust beef with cornstarch and let stand for about five to ten minutes (this will provide a slight crispy texture to the beef). Set aside.

Sauce:
1. Mix soy sauce, brown sugar and water until the sugar dissolves completely.
2. Heat oil in a small sauce pan, saute the garlic and ginger until fragrant but not brown.
3. Add the soy sauce,brown sugar and water mixture and let simmer on medium heatforabout fiveto eight minutes.

To assemble:
1. Heat vegetable oil in a wok, stir fry the beef.
2. Remove beef from pan and set aside.
3. In the same pan, stir fry the carrots and bell peppers and drizzle some sesame oil. Until the vegetables are half-cooked.
4. Add the beef. Toss.
5. Using a strainer, carefully add the simmering sauce to the beef mixture and toss once more until well combined.
6. Serve immediately with rice.

Variation:
Make extra sauce. Toss in vermicelli noodles and other vegetables and crushed peanuts, for a Mongolian-style bowl.

I have no picture since this was a first attempt and I made more sauce than the amount of beef I had. We had no leftovers and my nephew Jayjay asked me to make it again tomorrow.

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