Friday, October 26, 2012

Mongolian Beef

This morning on my way to work, the radio hosts were discussing the Mongolian Beef they ate at a wedding this past weekend. After going on and on about, I knew it would fit the bill for dinner tonight.

Recipe yields 6 servings

2 lbs flank steak
1/2 cup cornstarch
2 tbsp olive oil
4 cloves of garlic
1 tbsp ginger
10-12 stems of asparagus
1/4 cup soy sauce
1/4 cup water
2 tbsp sesame oil
6-8 green onions

Slice steak into thin pieces. Place in a ziploc bag with the cornstarch and shake to coat all pieces.

Heat oil in a skillet. Shake off excess cornstarch and then place steak in pan to cook. About 3-4 minutes each side, depending on how you like your meat cooked.

While the steak is cooking, cut your asparagus and green onions in half. Mince your garlic and ginger.

Once all steak is cooked, remove from the skillet and place on a dish to set aside. Add garlic and ginger to the skillet.

Cook for 2 minutes until it becomes fragrant and add the asparagus. Cook for 6-8 minutes until tender.

Add soy sauce, water and sesame oil into the pan with the asparagus. Boil for 2 minutes.

Toss in the green onions and cook for a minute or so until soft. Add the steak back into the skillet to coat with the sauce.

Serve right out of the skillet to soak up all the extra sauce. Serve alongside rice or quinoa. Enjoy!

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