Mongolian Beef

This is SO good.  I mean, really really good.  Rob did the "What About Bob" interpretation at the table while eating it.  I will make this over and over again and I think it would be great with pork loin or chicken thighs or breast too.

I found this recipe here.  Before I had my third child I had plenty of time and energy to read food blogs at night and this is one I look at fro time to time.  Now, I think about reading food blogs and then go to bed.  I will do it again...hopefully. The only thing I changed from the original recipe is I made more sauce.  I like sauce.
Mongolian Beef

1 Tb vegetable oil
3/4 tsp ginger, grated
4 cloves garlic minced
3/4 c. soy sauce (regular or low-sodium depending on your preference.)
3/4 c. water
1 c. plus 2 Tb brown sugar
1 Tb corn starch

Vegetable oil for frying (2-3 Tb will do it if you're watching calories, or more if you're not)
1 1/2 lb flank steak
1/4 c. cornstarch
4 green onions
1 lb mushrooms, quartered

cooked rice

For the sauce, heat the oil over medium-low in a medium sauce pan. Add in the garlic and ginger and cook for just a minute and then add in soy sauce, water and brown sugar.  Raise the heat to medium-high and bring to a boil, stirring continuously.  Let it boil 2-3 minutes.  Then, mix together 1 Tb. water and 1 Tb cornstarch together in a small bowl and stir it into the sauce.  It should thicken up quickly.  Turn off the heat and set the sauce aside.

Slice the flank steak into thin slices and dip them into the cornstarch.  Set aside.  Put 2 tsp vegetable oil in a frying pan or skillet and heat to medium.  Add in the mushrooms and saute a few minutes until they are getting brown and soft.  Remove the mushrooms and add 2-3 Tb more vegetable oil to the pan.  Cook steak over medium-high heat a minute or two on each side, until browned.  (It won't take long if it's cut thinly)  Remove steak to a paper towel-lined plate.  Wipe the skillet clean of the oil and add steak, mushrooms, green onions and sauce back into the pan and simmer a few minutes over medium heat.  Serve over rice.  YUM.

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