Mongolian Beef- Normy Cooks

So glad that Normy likes to cook and is willing to try new things to cook. He doesn’t like hard, complicated recipes and he doesn’t like recipes with a lot of chopping (as he thinks he is slow at it). But any recipe that has beef in it, he is all in for cooking it! So I found this recipe on good ol Pinterest (of course). So Normy cooked it and I (of course) took pictures.
For marinating the meat:
8 ounces flank steak, sliced (against the grain) 1/4 inch thin
1 tbsp vegetable oil
1 tbsp soy sauce
1 tbsp cornstarch + 1/4 cup
For cooking the meat:
1/3 cup vegetable oil, for frying the beef
1 tsp minced fresh ginger
5-7 dried red chili peppers
2 cloves garlic, minced
1/4 cup soy sauce
1/4 cup chicken stock
2 tbsp brown sugar
1 tbsp cornstarch, mixed with 1 tbsp water
2 scallions/green onions, cut diagonal, into 1-inch long slices
Start by slicing the beef into strips
add strips to a bowl
and marinate the beef for 1 hour in:
1 tablespoon oil
1 tablespoon soy sauce
1 tablespoon cornstarch
Now dredge the meat in the remaining 1/4 cup of cornstarch, lightly coated

Heat 1/3 cup oil in the wok over high heat.

When oil is smoking, add pieces of flank steak, in a single layer in wok and let the meat sear for about a minute, then turn meat over and sear the other side or another 30 seconds. Normy did the meat in batches.

Remove meat and place it on a sheet pan, that is slightly tilted, so that the oil can drain

The beef should be seared with a crusty coating.

Once all the meat is cooked, Drain the oil from the wok, leaving about 1 tablespoon in pan. Now turn the wok down to medium high heat and add in the ginger and dried chili peppers, then add in the garlic

Stir until you start to smell the garlic, then add the soy sauce and chicken stock

Bring the sauce to a simmer, now add the brown sugar, and stir until it’s dissolved.

Let the sauce simmer for a couple of minutes and then add in the cornstarch, water mixture. Simmer for a couple of minutes then add the beef

and scallions

toss everything together and cook for another minute or two.

There shouldn’t be hardly any sauce, as it has cooked into the beef. If there is some sauce, turn the heat up slightly and stir until thickened .

Serve up nice and hot with some jasmine rice

For marinating the meat:

8 ounces flank steak, sliced (against the grain) 1/4 inch thin
1 tbsp vegetable oil
1 tbsp soy sauce
1 tbsp cornstarch + 1/4 cup
For cooking the meat:
1/3 cup vegetable oil, for frying the beef
1 tsp minced fresh ginger
5-7 dried red chili peppers
2 cloves garlic, minced
1/4 cup soy sauce
1/4 cup chicken stock
2 tbsp brown sugar
1 tbsp cornstarch, mixed with 1 tbsp water
2 scallions/green onions, cut diagonal, into 1-inch long slices
Start by slicing the beef into strips
add strips to a bowl
and marinate the beef for 1 hour in:
1 tablespoon oil
1 tablespoon soy sauce
1 tablespoon cornstarch
Now dredge the meat in the remaining 1/4 cup of cornstarch, lightly coated
Heat 1/3 cup oil in the wok over high heat.

When oil is smoking, add pieces of flank steak, in a single layer in wok and let the meat sear for about a minute, then turn meat over and sear the other side or another 30 seconds. Normy did the meat in batches.

Remove meat and place it on a sheet pan, that is slightly tilted, so that the oil can drain.   The beef should be seared with a crusty coating.                                                             Once all the meat is cooked, Drain the oil from the wok, leaving about 1 tablespoon in pan. Now turn the wok down to medium high heat and add in the ginger and dried chili peppers, then add in the garlic. Stir until you start to smell the garlic, then add the soy sauce and chicken stock.                                                                                                   Bring the sauce to a simmer, now add the brown sugar, and stir until it’s dissolved.     Let the sauce simmer for a couple of minutes and then add in the cornstarch, water mixture. Simmer for a couple of minutes then add the beef and scallions, toss everything together and cook for another minute or two.

There shouldn’t be hardly any sauce, as it has cooked into the beef. If there is some sauce, turn the heat up slightly and stir until thickened .

Serve up nice and hot with some jasmine rice

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