Sunday, July 29, 2012

Mongolian Beef

Mongolian Beef

1 lb flank steak
¼ cup cornstarch
2 teaspoons coconut oil
½ teaspoon ginger (minced)
1 tablespoon garlic (minced)
1 tablespoon salt
1 cup water
½ cup coconut sugar
1 tablespoon molasses
2 tablespoons rice vinegar
½ teaspoon red pepper flakes (optional)
2 green onions (sliced)
1 medium onion (sliced)
Coconut Oil (for frying)

Cut steak into ¼” thick slices and coat with cornstarch. It must sit for 10 minutes or the batter will not stick.

In a sauce pan, heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, rice vinegar, and water. Add coconut sugar and molasses and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat.

Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer). 

Remove the meat from the wok with a slotted spoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.

(Makes 2 Servings)

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