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Submitted by Naomi Hazan
Chinese food can seem intimidating to prepare, but the truth is that with simple technique and easy to find ingredients, you can actually replicate your favorite takeout dishes at home! Like this melt-in-your-mouth Mongolian beef cooked in a savory sauce, seasoned with hints of garlic and ginger. It’s delicious over rice, noodles or on its own with a side of vegetables!
1 lb. pepper steak, cut into bite-size pieces
1/2 teaspoon baking soda
2 tablespoons cornstarch
2 tablespoons of oil for sautéing, divided
2 garlic cloves, crushed
1/2 teaspoon grated ginger (optional)
2 tablespoons water
1/4 cut low sodium soy sauce, or GF soy sauce
1/4 cup brown sugar
4 scallions, green tops only
In a bowl, combine the meat, cornstarch and baking soda and allow to marinate for 1 hour up to overnight. This step will tenderize the beef the longer it sits.
Heat up a nonstick pan over high heat for 2 minutes. Add 1 tablespoon of oil and sauté the beef, mixing occasionally, until just cooked through.
Remove the beef from the pan, add 1 tablespoon of oil and sauté the garlic and ginger for 10-20 seconds until fragrant, not brown.
Add in the water, soy sauce and sugar and bring to a simmer. Add the meat back to the pan and toss until the meat is coated and the sauce has thickened. Then add in the scallion tops, toss, and shut the flame. Serve hot.
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