You know I love Chinese food. And I love it slightly sweet and medium hot. I am no sweet and sour person, I’m a sweet and hot person.
So this is my version of Mongolian Beef taken up a few degrees on the spice ladder.
I always serve this and most of my Asian meals with eggrolls and crab Rangoon. I’ll be doing some dim sum stuff a bit later this spring I think.
- 1 lb flank steak, sliced on the bias into bite-size strips
- 1/4 c soy sauce
- 1 tbsp fresh ginger, microplaned
- 1 tbsp fresh garlic, microplaned
- 1/2 c water
- 1/4 c soy
- 2/3 c brown sugar
- 2 tbsp sriracha sauce
- 2 Serrano chiles dried or fresh, minced (seeds removed or not as you wish)
- 4 c of assorted vegetables such as cabbage, onions, broccoli, carrots, celery, green beans, peapods, etc.
- 2 tbsp cornstarch
- 3-4 scallions, sliced into one-inch pieces
- Place the steak and the 1/4 c soy sauce in a bag and massage until all pieces are covered. Refrigerate for up to 8 hours, but at least an hour.
- Place the ginger, garlic, water, soy, brown sugar, chile sauce and chiles in a saucepan and bring to boil, reduce and simmer until reduced a bit. Set aside to finish off the dish.
- Heat a wok or other suitable fry pan with about 2 tbsp of oil. Stir-fry the meat until just done.
- Remove the meat to a plate and add the veggies to the pan, and stir fry them until just tender crisp.
- Add the meat back in.
- Add the cornstarch to the sauce and bring back to a boil. When thickened, pour over the meat and vegetables and stir until all is coated.
- Remove to a serving dish and scatter the scallions atop.
- Serve over rice or other suitable Asian noodle.
Serves: 3 generously
NOTES: you can of course add or subtract or eliminate if you wish the chiles. The heat is easily controllable. The veggies are easy to alter as you have on hand or wish to use. Zucchini, summer squash, bean sprouts, bok choy, spinach, sweet peppers, are some you can choose from. Traditionally, Mongolian beef is made with nothing other than the spring onions, but I love to use a medley of veggies. Do what suits you.
- Make your favorite Chinese takeout at home (dailyherald.com)
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