Mongolian Beef(Venison) - 04/01/15
Had some sirloin tips of venison out for dinner tonight,was gonna do a stir fry and found this recipe,a knock off on PF Changs Mongolian beef
It was quick,easy and so delicious!
Ingredients:
Vegetable oil
1 tsp. fresh ginger, minced
2 tbsp. garlic, minced
1 cup low sodium soy sauce
1 cup water
1⅓ cup dark brown sugar
2 pounds flank steak, sliced
½ cup cornstarch
Green onions, sliced
Instructions:
1. In a small saucepot, over medium heat, add 2 tsp. of vegetable oil and sauté ginger and
garlic until fragrant, about 2 minutes. Add the soy sauce, water, and brown sugar and stir to
combine. Bring mixture to a boil and let boil for 3 minutes, then remove from heat and set
aside.
2. In a large bowl, toss sliced flank steak with cornstarch, shaking off the excess. Place in
fridge for 10 minutes to allow coating to stick better on the beef.
3. After 10 minutes, in a heavy bottom saucepan, over medium high heat, add ½ cup of
vegetable oil and add the beef to the pan, in batches, to sear the outside on all sides, but
barely cooked in the middle. Remove and let drain on paper towels as you finish up the rest
of the beef. Pour out any excess oil in the saucepan.
4. Place the saucepan back on the burner, but on medium heat, and pour in the sauce from
earlier. It should come to a boil immediately. Add in the steak and coat with the sauce.
Continue cooking beef and sauce at a boil for 2 minutes, stirring constantly. The sauce will
thicken gradually. Add in the scallions.
5. Serve hot over white or brown rice.
6. Place leftovers in an airtight container in the refrigerator
You can half the recipe if you only use 1 lb of meat
Ahhhh there was no leftovers!
It was quick,easy and so delicious!
Ingredients:
Vegetable oil
1 tsp. fresh ginger, minced
2 tbsp. garlic, minced
1 cup low sodium soy sauce
1 cup water
1⅓ cup dark brown sugar
2 pounds flank steak, sliced
½ cup cornstarch
Green onions, sliced
Instructions:
1. In a small saucepot, over medium heat, add 2 tsp. of vegetable oil and sauté ginger and
garlic until fragrant, about 2 minutes. Add the soy sauce, water, and brown sugar and stir to
combine. Bring mixture to a boil and let boil for 3 minutes, then remove from heat and set
aside.
2. In a large bowl, toss sliced flank steak with cornstarch, shaking off the excess. Place in
fridge for 10 minutes to allow coating to stick better on the beef.
3. After 10 minutes, in a heavy bottom saucepan, over medium high heat, add ½ cup of
vegetable oil and add the beef to the pan, in batches, to sear the outside on all sides, but
barely cooked in the middle. Remove and let drain on paper towels as you finish up the rest
of the beef. Pour out any excess oil in the saucepan.
4. Place the saucepan back on the burner, but on medium heat, and pour in the sauce from
earlier. It should come to a boil immediately. Add in the steak and coat with the sauce.
Continue cooking beef and sauce at a boil for 2 minutes, stirring constantly. The sauce will
thicken gradually. Add in the scallions.
5. Serve hot over white or brown rice.
6. Place leftovers in an airtight container in the refrigerator
You can half the recipe if you only use 1 lb of meat
Ahhhh there was no leftovers!
![[Linked Image]](https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Chilesdearbol.jpg/220px-Chilesdearbol.jpg)
![[Linked Image]](http://s13.postimg.org/8pxkk0r4n/image.jpg)
