Mongolian Beef I
Description
A simple but spicy dish with beef, carrots and green onions. Serve over rice for a very filling meal.
Ingredients
•
1 teaspoon sesame seeds
•
1 tablespoon soy sauce
•
1 tablespoon cornstarch
•
2 cloves garlic, minced
•
1 pound beef round steak, cut into thin strips
•
3/4 cup water
•
2 tablespoons soy sauce
•
2 1/2 teaspoons cornstarch
•
1/2 teaspoon white sugar
•
1 teaspoon red pepper flakes
•
2 tablespoons vegetable oil, divided
•
2 carrots, thinly sliced
•
1 bunch green onions, cut into 2 inch pieces
Directions
1
In a dry skillet over medium heat, toast sesame seeds for 1 to2 minutes, or until the seeds begin to turn golden brown; set aside.
2
In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.
3
In a separate small bowl, mix together water, 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sugar, sesame seeds, and red pepper flakes; set aside.
4
Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute; remove, and set aside. Heat remaining tablespoon of oil in the same pan. Saute carrots and white part of green onions for 2 minutes. Stir in green parts of the green onion, and saute for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.