Receipts for February 2008 - Part I

Mongolian Beef

This is one of my favorites dishes... Obviously, it is neither Peruvian nor Latin American, but I had to find and post the receipt since is very good.

• 2 teaspoons of vegetable oil
• 1/2 teaspoon of minced ginger
• 1 tablespoon of chopped garlic
• 1/2 cup of soy sauce
• 1/2 cup of water
• 3/4 cup of dark brown sugar
• Vegetable oil for frying
• 1 pound of flank steaks
• 1/4 cup of corn starch
• 2 green onions

Sauce: Heat 2 tablespoons of vegetable oil in a medium sauce pan over med / low heat. Add the ginger and the garlic to the pan. Quickly add the soy sauce and water so the garlic does not burn. Dissolve the brown sugar in the sauce, and boil it at medium heat (Boil the sauce until it thickens). Remove the sauce from the heat

Beef: Slice the flank steak into 1/4 inch thick slices (bite-size slices). Dip the steak pieces into the cornstarch to apply a thin dusting to both sides of beef. Let the beef sit for 10 minutes, so the cornstarch sticks. Heat the oil in a frying pan and add the beef. Saute for 2 minutes or until the beef begins to darken on the edges (stir around so it cooks evenly). Remove the excess oil from the frying pan and let the beef simmer for one minute.

Add the sauce to the beef, cook for one minute, and add the green onions while stirring. Cook for an additional minute and serve (leaving any excess sauce in the frying pan).

Complexity...

Servings... 2

Sources... Receipt: http://www.recipezaar.com/66121, Peru 2000. Photo: http://www.tastespotting.com/ (mongolian beef served with rice and onions)