Crispy Mongolian Beef

Crispy Mongolian Beef

Step 1: Pasta

To a large pot (6-8 qt), add:

~2 qts water

Turn heat to High. Bring to rolling boil, add:

1 tsp salt

8 oz pasta (spaghetti recommended)

Reduce heat slightly to Med-High, retaining a rolling boil until pasta is cooked to desired texture.

• Follow the package recommended time for best results

• Once cooked, remove from heat, drain water, and set aside

Optional: While pasta cooks, continue with steps 2 & 3.

Step 2: Prepare sauce

To a mixing bowl, add:

1 cup beef broth

4 Tbsp brown sugar

3 Tbsp soy sauce

2 Tbsp peanut butter

1 tsp vinegar

1 tsp garlic powder

1/2 tsp ground ginger

1/2 tsp chili garlic sauce

1/2 tsp Chinese five spice

1/4 tsp red pepper flakes

1/4 tsp pepper

Stir together until well blended, set aside.

Step 3: Prepare steak:

Caution: always be careful when frying - even in shallow oil.

To a 9” or 10” cast iron skillet, add:

1/4” oil*

Begin preheating over medium heat.

Slice:

1 1/2 lb sirloin steak, cut into 1/8” strips

Dredge strips in:

1/2 cup cornstarch

Fry in small batches in the preheated skillet. Using heat-proof tongs:

1. Carefully & quickly, piece by piece, add the coated beef strips to the hot oil

2. Cook for ~2 minutes, or until golden

3. Flip each piece to other side, cooking an additional 2 minutes or until golden

4. Transfer cooked beef strips to a bowl

Once all of the beef is fried, pour 1/2 cup of the prepared sauce into the hot skillet. Cook for ~1 minute.

Return all of the fried beef strips to the skillet and toss with the reduced sauce.

Step 4: Finish

Drain pasta, return to pot and add the remaining sauce. Simmer for 3-5 minutes.

Serve the fried beef over the pasta, garnished with:

Green onions, sliced

Serve hot.

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Brenda tips:

• Serving size: 4

• *The oil added to the skillet is not specified in cups or ounces, but instead adding oil until it is 1/4” deep in the skillet - this direction is given because two skillets that are marketed as the same size may have vastly different volumes (due to shape) and the depth of the oil is the important element.

• When cooking, “dredge” refers to coating the item with a dry ingredient, in this recipe it is corn starch.