Fake-Out Take-Out Mongolian Beef

This is usually a staple when we do takeouts. After I’ve satisfied my hunger, I’d end up disappointment with myself for eating too much grease. Happens every time. You can’t blame me…I couldn’t resist good food! As the hubs would say “the spirit is willing, but the flesh is weak.” Haha

So…I had to start making a homemade version of it. The good part is, I can make the dish in under 30 minutes!


fake-out take-out mongolian beef

Mongolian Beef
Yield: 2 servings
Prep time: 20 minutes
Cook time: 10 minutes

Ingredients:
Vegetable oil
1/2 teaspoon minced fresh ginger
1 tablespoon minced garlic
1/2 cup low sodium soy sauce
1/4 cup water
1/2 cup reduced sodium beef stock
2/3 cup dark brown sugar
1 pound beef tenderloin
1/4 cup cornstarch
3 scallions (green parts only), sliced into 1-inch pieces

Directions:
1. Heat 2 teaspoons vegetable oil in a small saucepan over medium-low heat. Add the ginger and garlic and sauté until fragrant, about 30 seconds. Add the soy sauce, water, and stock, stirring to combine.
2. Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.
3. Slice the beef into 1/4-inch pieces, then toss it with the cornstarch.
4. Place the coated pieces of steak in a sieve and shake off any excess cornstarch. Allow the steak to sit 10 for minutes.
5. Place a large sauté pan or wok over medium-high heat and add 1/2 cup vegetable oil. Once the oil is hot (but not smoking), add the beef to the pan and sauté for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the steak from the pan with a slotted spoon and transfer it onto a paper towel-lined plate. Pour any excess oil out of the wok.
6. Place the sauté pan back over medium heat. Add the prepared sauce to the hot pan, then add the reserved steak and cook at a boil, stirring constantly, 2 minutes. Add the sliced scallions, stirring to combine.
7. Transfer steak and scallions with a slotted spoon to a plate and serve with steamed white rice.

Recipe adapted from Top Secret Recipes

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