Mongolian Beef

Yesterday I made a new friend. Unfortunately my husbands uncle passed away last week and while we were at his services last night another of his uncles walked up and seriously asked if I was Brads daughter or wife. Obviously, Brad doesn't see this uncle often. It made me and my 30 years feel young, but I have to wonder if this uncle was 1) drinking 2) taking illegal drugs 3) a complete idiot! (or it could be a combination of the 3!)

I have the most scrumptious, mouth watering, impressive recipe to share with you today. I'm super excited to pass this one along. I've tried recreating many Asian dishes at home with no success. While blog surfing I came across this recipe over at Your Home Based Mom. This was one of her favorite recipes of the year. I couldn't wait to give it a try. DELICIOUS!!!! I couldn't believe how great it turned out. My husband raved out this one and he rarely gives me compliments. I'm so glad I doubled the recipe. You must try this one. It's a winner, winner Chinese dinner!

MONGOLIAN BEEF
1 lb top round steak or flank steak, cut thinly on the cross grain
1/4 C cornstarch
3 tsp vegetable oil
1/2 tsp grated fresh ginger or minced ginger
1 Tbsp minced garlic
1/2 C water
1/2 C soy sauce
1/2 C brown sugar
2 Tbsp rice wine vinegar
3 green onions, sliced into 2-3″ pieces
oil for frying

Dry off meat with a paper towel and slice into 1/4″ thick slices against the grain. (I used the pre-sliced stir fry meat) Add to a bowl with the cornstarch and coat thoroughly.

Add 1 1/2 tsp oil to a wok or large frying pan over medium heat. Add the garlic and ginger, stir until fragrant. Add soy sauce, water, rice vinegar and brown sugar. Cook for about 2 minutes and remove from pan.

Add remaining 1 1/2 tsp oil to pan over high heat (It took more oil than this for me). Add the meat and cook until brown on all sides and slightly crispy. Pour sauce back into pan over meat. Add green onions, stir and remove from heat. Serve with rice and steamed veggies (I used broccoli and snow peas).