Mongolian Beef

I have mentioned before that my husband and I both love Asian food but haven't been able to find a local Asian restaurant that we just love. So, I have been trying my hand at recreating some of our favorite dishes at home and have been having a blast! This is what I made most recently and we both just loved it. Enjoy!

Ingredients:

2 lb. sirloin, thinly sliced (be sure to slice across the grain so the steak will be very tender)

4 tsp plus 4 Tbsp olive oil

1 tsp minced fresh ginger

8 cloves garlic, finely minced

1 c. low-sodium soy sauce

1/2 c. water

1 c. packed brown sugar (light or dark, your choice)

2/3 c. cornstarch

4 green onions, sliced

Directions:

Heat 4 tsp olive oil in a small pan over medium heat. Add ginger and garlic and stir for about 1 minute. Add soy sauce, water, and brown sugar; Bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.

Toss sliced steak with cornstarch. Gently shake off any excess. 

Heat 4 Tbsp of olive oil in a large pan or wok over medium-high heat. Cook steak, doing in smaller batches if necessary, until thoroughly browned.

Pour sauce over browned steak and combine. Let simmer for 10-15 minutes and serve over rice. Garnish with sliced green onions.

I served this dish with egg rolls and crab rangoon, some of our favorite appetizers (and yes, I gladly used frozen ones instead of making them from scratch LOL).