16 June 2009

I'm Back! I Brought Some Mongolian Beef with Me... Can You Forgive Me?

Let me just say.... I have missed you all so much, it's kind of ridiculous. And let me tell you, there's been loads going on. Let's see.....

..... I graduated from college!

..... I moved to New Orleans and back in with my parents for the time being.

..... Actually, that's about it, but those were big changes.

Anyways, I'm back. At least, I hope I'm back. And I've missed you guys a bunch, so hopefully I've learned my lesson and I won't leave again. I've been reading quite a bit, so I have lots of books for you, and I have lots of recipes to try out and share with all of you lovely folks.

So lets get this show on the road, shall we?

Mongolian Beef
adapted from this recipe

3 teaspoons cornstarch
3 teaspoons soy sauce
3 teaspoons rice wine
3 tablespoons water
3 pounds beef (any fairly well-marbled cut will do, I used flank steak), thinly sliced
1 cup soy sauce
1 tablespoon sugar
4 tablespoons neutral oil, divided
4 bunches scallions, white parts finely chopped, green parts cut into 2-inch pieces
1 inch ginger, grated
5 cloves garlic, minced
2 tablespoons oyster sauce
1/2 teaspoon sesame oil
salt, pepper and sugar to taste

1. Whisk together the cornstarch, water, rice wine, and 3 teaspoons of soy sauce. Marinate the beef slices in this mixture for 30 minutes.

2. Pour the cup of soy sauce (yes, a whole cup) into a small saucepan and put said saucepan over medium heat. Bring to a simmer and reduce the soy sauce to a quarter cup. When it has reduced, add the sugar and stir to combine. Meanwhile, continue with the recipe. This was a substitution for the sweet and dark soy sauce (2 tablespoons and 1/2 teaspoon, respectively) called for in the original recipe. If you have those, by all means, use them.

3. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add one-third of the beef and stir-fry until browned and about half-cooked. Remove from the pan. Repeat with the rest of the meat, adding more oil as needed.

4. Heat the final tablespoon of oil over medium heat and add the garlic, ginger, and the white parts of the scallions. Saute until aromatic and softened, about five minutes.

5. Return the meat and all of the collected juices to the pan. Add the oyster sauce and the reduced soy sauce to taste to the pan. Turn off the heat, then add the green parts of the scallions. Season to taste with salt, pepper, and sugar. Serve over steamed white rice. Enjoy!

1 comment:

Ken Fischer said...

This looks fantastic, you are definitely forgiven :)

Welcome back!