Coming back from Italy has inspired me to cook something different every day. You know that I only posts recipes with ginger as an ingredient. You also know I like to try out recipes I find on Pinterest. I always give credit unless the recipe is truly mine. This recipe is from The Spicy Southern Kitchen. You can go on her website for additional tips and pictures.
Ingredients for Mongolian Beef with Ginger
- 1/2 cup of soy sauce
- 1/2 cup of water
- 1 tablespoon of garlic
- 1 teaspoon of ginger
- 1 bunch of green onion for decoration
- 3/4 cup of brown sugar
- 1/2 cup of starch
- 1 1/2 flank steak
- Chinese noodles thick (I added those to my recipe)
- a bunch of fresh cilantro (garnish)
- fresh lime cut in quarters (garnish)
- fresh hot chili peppers (garnish)
- hot sauce (garnish)
- olive oil for frying (my version)
Preparation (how I did it)
I am lazy so I cut many steps. First, you need to cut the meat, remove any additional fat with a knife (on the bottom) and cut in strips. Add salt and pepper. Dust in corn starch (you can use flour) and set aside. Hit few big table spoons of olive oil (or vegetable oil) in a frying pan and brown the meat for few minutes until crispy. Set aside.
In a wok pot hit up a table spoon of olive oil, the soy sauce, water, ginger, garlic and sugar. It will take about 10-15 minutes to get a bit dense. You don't want it to be too dense, otherwise the meat won't absorb the juice.
Add the meat and make sure you coat the meat with the sauce (3-5 minutes).
In the meantime boil some water, add salt when it is boiling and add the Chinese noodles. Drain and place in a serving bowl. Cover with the meat and the sauce. Top with the green onions, ho sauce, lime or anything you like to add.
If there is a recipe you want me to try, let me know. I am always curious to learn and experiment.