Find a Conversation
|Sat, 12-29-2012 - 12:33pm|
Right away we agreed to split an entree, as they’re usually plenty big enough for two. One order of my Mom’s favorite Chinese dish of all time – Mongolian Beef – comin’ right up!
The first bite was simply sensational. The thinly sliced beef melted in our mouths, while the consistency and taste of the subtly-sweet sauce was spot on.
It was nearly, dare I say, perfect.
Only nearly perfect though, because the teeny-tiny plate sitting on our table was hardly enough for one, AND it was overflowing with 5 times as many green onions as pieces of beef!
“Where’s the BEEF?!” we wanted to shout!
“I’m going to write a letter.” my Mom declared, in between bites of delectable but hard-to-find meat unearthed from an endless supply of green onions.
Oh, I haven’t told you? My Mom’s a letter writer. If you mess with her, she will totally tell someone about it.
“Mom, don’t write a letter.” I tried to reason with her. “This is clearly a travesty, but nobody at PFC’s gives a rip what we think,” knowing she’d write one anyways.
Which, obviously, she did. And, obviously, got a $25 gift certificate in the mail because of it!! “Uh-HUH!” she exclaimed when she ripped open the letter.
This recipe’s for you, Mom. May you never have to write another Mongolian Beef related letter ever again.
1lb flank steak, sliced thinly against the grain
1/4 cup cornstarch
2 1/2 Tablespoons vegetable oil
1/2 bunch asparagus, trimmed and cut into bite-sized pieces
3 garlic cloves, grated or finely minced
1 inch knob of ginger, peeled and grated or finely minced
1/2 cup low-sodium soy sauce
1/2 cup water
1/3 cup brown sugar
3 green onions, cut into thirds
1. Toss the flank steak with cornstarch in a plastic bag until all the pieces are coated. Empty into a colander and shake off excess cornstarch. Set aside.
2. Heat 1 Tablespoon oil in a large skillet over medium-high heat. Add asparagus and cook for 1 minute. Add in garlic and ginger, then immediately add in soy sauce, water and brown sugar. Turn heat down to medium and let the sauce simmer for 2 minutes. Pour the sauce mixture into a bowl and set aside.
3. Heat 1 1/2 Tablespoons oil in the same skillet over high heat. Add the beef and cook, stirring every so often, until it is just barely cooked. Some pink still showing is ok. Add the sauce with asparagus back into the skillet, turn the heat down to medium-low, and simmer until sauce reaches your desired thickness.
4. Stir in green onions and serve over rice.
Why buy overpriced, undersized, nearly non-existent Mongolian Beef (chicken, or salmon!) at a restaurant, when you can easily make it at home?!