Mongolian Beef
Tomorrow begins the year of the snake. No, I do not really know what that means, but I find it fun to celebrate. So Happy New Year’s to all of my snake friends!!!
When we go out for Chinese food, I always order the same Sesame Chicken. I do not deviate very often, but then I tried my daughter’s Mongolian Beef.…YUM… I was hooked!
I have seen several recipes that have green onions, but that is not how they make it at Ting’s (our local restaurant in Cedar Rapids, IA), so I went with the thin sliced onions and I cooked them until they were brown and caramelized. I served my Mongolian Beef with steamed rice and broccoli, just like the restaurant does, and garnished with green onions….Delicious!!
INGREDIENTS
- 1 Medium yellow onion (cut into thin slices, about 1 1/2 cups)
- 1 Tablespoon olive oil
- 3 Cloves fresh garlic (minced)
- 1 Tablespoon fresh ginger (grated)
- 1 Tablespoon hoisin sauce
- 1 teaspoon toasted sesame oil
- 1/2 cup soy sauce (or Tamari)
- 3/4 cups organic brown sugar
- 1 Pound grass-fed beef sirloin (cut into thin strips)
- 1 cup canola oil
DIRECTIONS
- Cut onion into thin strips.
- Heat a large skillet with 1 Tablespoon of olive oil over medium heat. Add the onion and cook until caramelized, about 30 minutes.
- Mix the garlic, ginger, hoisin sauce, sesame oil, soy sauce, and brown sugar together. Set aside.
- Slice beef into thin strips.
- Place beef in a bowl, and toss with cornstarch. Set aside.
- When onions are caramelized, move then to a bowl and cover.
- Add the beef strips to the skillet and cook until browned, 3 -4 minutes. {add additional oil if necessary}
- Add the caramelized onion and sauce to the pan.
- Allow to simmer together for 5 minutes, then serve.
