Tuesday, March 14, 2017

Mongolian Beef
1/4 c. vegetable oil, plus 1 tbsp.
2 garlic cloves, minced
1 tbsp. minced fresh ginger
3/4 c. soy sauce
1/2 c. water
1/2 c. brown sugar
1 lb. flank steak, sliced against the grain
1/4 c. corn starch
4 scallions, sliced into quarters, plus 1 sliced scallion for garnish
Butter lettuce, for serving
So the first thing I had to do was heat 1 tablespoon of vegetable oil in a saucepan. Once that was all heated up I added the garlic and the ginger. I had to cook it for about 2 minutes or until fragrant, which means until it has a strong smell to it. Next I had to add the soy sauce, water, and brown sugar. I had to stir that together until the brown sugar was all dissolved. Then I brought it to a boil and then I had to bring it to a simmer and reduce it by half, which is reducing the liquid by half by cooking it. And let that cook for about 10-12 minutes. The next thing I had to do was bring the 1/4 Cup of vegetable oil into a large skillet over medium heat. Next in a large bowl I tossed together the cut up flank steak and the cornstarch until the steak was fully covered. Then I had to put the steak into the skillet and cook until crispy, which is about 3 minutes per side. Then I added the sauce to the skillet and tossed to combine and let it simmer a few minutes more.
So the overall taste of my dish was okay. My flank steak turned out a little chewy and me and my family thought that the sauce was a little salty and it added a lot more salt to the dish.

First thing that I did was cut up all the vegetables and the meat.

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