Page 39 - 1st Edition Style of Dallas - Final print

MONGOLIAN BEEF

Mongolian Beef is easy to make and in just 30 minutes! It is crispy, sweet and full
of garlic and ginger, flavours that you enjoy from your favorite Chinese restaurant.

INGREDIENTS Press the steak around in the
bag making sure each piece
is fully coated with cornstarch
1 pound flank steak
and leave it to sit.
1/4 cup cornstarch

1/4 cup canola oil Add the canola oil to a large

2 teaspoons fresh ginger frying pan and heat on
medium-high heat.
minced

1 tablespoon garlic minced Add the steak, shaking off any
1/3 cup lite soy sauce (low excess corn starch, to the pan
in a single layer and cook on
sodium)
each side for 1 minute.
1/3 cup water

1/2 cup dark brown sugar If you need to cook the steak
in batches because your pan
4 stalks scallions, green parts
isn't big enough, do that
only; cut into 2-inch pieces
rather than crowding the pan.
You want to get a good sear
on the steak and if you crowd
the pan. your steak will steam

Method instead of sear.

Slice the flank steak against When the steak is done
cooking remove it from the
the grain (the grain is the
pan.
length of the steak). Each
piece should be a 1/4 inch
Add the ginger and garlic to
thick. Put them into a Ziploc
the pan and sauté for 10-15
bag that contains the
seconds.
cornstarch.