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| via Iowa Girl Eats |
Mongolian Beef
(My version!)
Ingredients:
2 lbs of flank steak; sliced thinly against the grain
4 tablespoons of cornstarch
4 tablespoons vegetable oil
6 garlic cloves, finely minced
2 inch knob of ginger, peeled and finely minced
3/4 cup low-sodium soy sauce
3/4 cup water
2/3 cup brown sugar
1-2 tablespoons of Srirancha sauce or chili sauce
Red pepper flakes
1bunch asparagus, cut into bite-sized pieces (I cut each spear into thirds.)
6 green onions (Cut from top to bottom so you have thin strips of onion and then cut the strips into thirds)
2 cups of Jasmine Rice
Directions:
1. Cook the Jasmine Rice according to package directions.
2. Combine cornstarch, oil, ginger, garlic, soy sauce, Sriracha sauce,water and brown sugar in a large gallon bag.
3. Add the flank steak to the mixture, coat the meat with the sauce, seal and put in the refrigerator. (I marinated my meat mixture all afternoon.)
4. Take the flank steak out of refrigerated about 45 minutes before cooking so the meat comes to room temperature. (Did you know all meat should be room temperature before cooking?)
5. Heat iron skillet and coat with vegetable oil.
6. Saute asparagus and 3/4 of the green onions for about 2 minutes.
7. Remove from pan and place in a warm oven.
8. Add more oil to the pan and place 1/2 of the flank steak in pan in a single layer. Do not move it for 30 seconds, turn pieces over and cook until there is some pink in the middle. Remove from pan, put in oven and cook the remainder of the flank steak. Add more oil if needed.
9. When the second batch of steak is pink in the middle, add batch one to the pan followed by the asparagus, green onion and red pepper flakes.
10.Serve over the Jasmine Rice and place some of the raw green onions on the top of the dish.
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