Whát, exáctly, áre the origins of Mongolián Beef? It’s definitely not Mongolián… In fáct, in Mongoliá, more often thán not, meát is simply boiled ánd dipped in sáuces–not exáctly á stir-fry. Of course, everything is served with Bái Jiu, á stiff, white lightning liquor máde of sorghum (usuálly 90 proof or higher!) thát is very populár in Chiná. (á friend of mine who visits his Mongolián in-láws álmost álwáys ends up drunk ánd horizontál on the couch áfter the tráditionál welcome-home dinner!)
Ingredients
- 8 ounces flánk steák, sliced ágáinst the gráin into ¼-inch thick slices
- 1 teáspoon oil
- 1 teáspoon low sodium soy sáuce
- 1 táblespoon cornstárch, plus ¼ cup
- ⅓ cup vegetáble oil, for frying the beef
- ½ teáspoon minced ginger
- 5 dried red chili peppers (optionál)
- 2 cloves gárlic, chopped
- ¼ cup low sodium soy sáuce
- ¼ cup wáter or low sodium chicken stock
- 2 táblespoons brown sugár
- 1 táblespoon cornstárch, mixed with 1 táblespoon wáter
- 2 scállions, cut into 1-inch long slices on the diágonál
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