I felt inspired to try something new tonight- so I made Mongolian Beef. I worked from a number of recipes. My husband, a huge fan of Mongolian Beef, loved how it turned out. We served it with the fried rice recipe – posted previously.
GF Mongolian Beef
1 package thinly sliced steak*, sliced in 1/2″ strips
2 cloves garlic, pressed
1 Tbsp GF soy sauce (Tamari is our favorite)
1 Tbsp cornstarch
1/2 tsp canola oil
1 clove garlic, pressed
1/2 tsp fresh ginger, minced
1/2 cup water
1/2 cup GF soy sauce
1/2 cup brown sugar
1 cup canola oil
1 bunch green onions, only green tops cut into 2 inch segments
Combine 2 garlic cloves, soy sauce, and cornstarch together. Add meat and stir until evenly coated. Allow to sit for 10 minutes. While it sits, begin to heat 1 cup canola oil in a pot large enough to hold all the meat and oil over medium heat.
Then, in a small sauce pan heat 1/2 tsp oil over medium heat. When hot, a minute or two, add remaining clove garlic and ginger. Cook until barely browned. Then add water and 1/2 cup soy sauce. Allow to simmer for a minute. Then, add brown sugar and stir until dissolved. Remove from heat.
After the ten minutes are complete, and the oil is hot, and the beef. Fry for 2-5 minutes, until edges are browning. Stir often to keep from sticking to the bottom. When done, remove the meat to a paper towel lined plate to drain. Pour off all the oil and then return the meat to the pot over medium heat. Stir frequently and cook for an additional minute. Add sauce created earlier and bring to a simmer for another minute. Finally, add the green onion tops and cook for a final minute.
Serve meat over white or fried rice.
*I have been finding great packages of thinly sliced steak at Safeway. They are cheap, easy to cook, and versatile.