Mongolian beef – basically American Chinese fast food. This dish is on the menu of every American Chinese fast food takeout that there is almost no doubt that it’s authenticity is down the drain. However, authenticity shouldn’t matter when one goes to an American Chinese fast food. The use of that word is a huge contradiction to begin with.
I like American Chinese fast food. It’s not Chinese food, but that doesn’t mean it tastes bad. It just means it is not Chinese food, that’s all. When I order Chinese takeout, I usually get General Tso’s (Tsao’s, Cho’s whatever!) chicken, because I’m just too lazy to deep fry the chicken pieces when I’m at home. I sometimes order Mongolian beef too, for the same reason, but am rather wary because I’ve had Mongolian beef where the beef was just hunks of stone. *bad* The secret to softer meat from a cheaper cut is – cornstarch! Read below to find out how!
Ingredients (serves 4)
- 1 pound flank steak, cut into thin slices
- 1 1/2 tablespoons corn starch
- 1 tablespoon + 1/2 cup cooking oil
- 1/2 teaspoon ginger, fresh grated
- 1/2 teaspoon garlic, minced
- 2 1/2 + 1 tablespoons soy sauce
- 2 tablespoons water
- 1/2 tablespoon + 1/2 tablespoon dark brown sugar
- 4 oz white mushrooms, sliced
- 1/2 bunch green onions, sliced into 1 inch sections
In a mixing bowl, add sliced beef, corn starch, 1 tablespoon soy sauce and 1/2 tablespoon dark brown sugar. Marinate beef for about two hours.
In a pan, add cooking oil and fry beef slices until almost cooked. Add mushrooms and green onions, then fry until the mushrooms sweat.
Add 2 1/2 tablespoons soy sauce and 1/2 tablespoon dark brown sugar. Fry until everything is combined, and the sauce has thickened.
Serve and enjoy!