Mongolian Beef

In almost the time it takes to boil rice, you can have this delicious dinner on the table! Throw in a veg and some frozen egg rolls or pot stickers, and you have a complete meal on the table faster than getting takeout!

Mongolian Beef

2 T. oil

1 lb. beef of your choice (I use the "special trim" beef I get from Cash & Carry... flank steak, sirloin, or top round would work just as well), very thinly sliced across the grain

2 large cloves garlic, minced

2 T. grated fresh ginger

4 green onions, cut into 1 inch pieces

Marinade-

1 T. cornstarch

1 T. soy sauce

2 T. water

2 t. mirin or rice wine vinegar

Sauce-

2 T. hoisin sauce

1/4 C. soy sauce

large pinch Korean chili flakes

1 t. sesame oil

2 t. sugar or to taste (you can omit this if using mirin)

Salt to taste

Combine marinade ingredients, mix with beef and let stand about 30 minutes. Combine sauce ingredients and set aside. Heat wok with 1 T. of oil and stir-fry beef until half done (should still have some pink). Remove from wok and set aside. Heat remaining oil; stir-fry ginger and garlic until fragrant but not browned. Add back beef and sauce mixture. Continue to stir-fry until the beef slices are almost done, then add the scallions. Do a few quick stirs. Serve with hot cooked rice.