MONGOLIAN BEEF
Serves: 6
1/4 cup (60 mL), approximately, plus 2 tsp (10 mL) vegetable or canola oil, divided
2 tsp (10 mL) finely minced garlic
1 tbsp (15 mL) freshly minced ginger
1/2 cup (125 mL) less sodium soy sauce
1/2 cup (125 mL) packed brown sugar
1 1/2 lb (680 g) beef shaved steak
3 tbsp (45 mL) cornstarch 6 scallions, trimmed and thinly sliced (white and green parts) Hot cooked brown or white rice to serve
1. In a small saucepan, heat
2 tsp (10 mL) of the oil. Add the garlic and ginger, and sauté for 30 seconds. Then add the soy sauce and brown sugar and bring to a simmer, whisking frequently over medium heat.
2. Allow it to simmer and reduce a bit, until it gets a glazy consistency, about 4 minutes. Set aside.
3. Toss the shaved steak in a mixing bowl with the cornstarch until evenly distributed.
4. Heat 2 tbsp (30 mL) of oil in a large skillet (the bigger the better) over medium high heat.
5. Line a counter or a large plate with paper towels. Sauté the beef in batches, taking care not to crowd the pan, and flipping it as it browns, about 1 minute on each side.
6. Use a fork or tongs to remove the beef when it is browned, transferring it to the paper towels.
7. Repeat until all of the beef is browned, adding more oil as needed (make sure the oil has a chance to get hot before you add the next batch of beef so it browns up nicely).
8. Pour off any additional oil and return the large skillet to medium high heat.
9. Add all of the beef back to the pan, along with the sauce and scallions.
10. Stir for about 3 minutes, until the sauce is thickened and glazes all of the meat evenly. Serve over the rice.