Mongolian Sirloin Steak

Emily asked for either Cashew Chicken or Mongolian Steak for her dinner so the steak is what we had. My version for this recipe was adapted from the delicious dish served at a local eatery in Evansville, Yin Ching and a recipe by Dinners for a Year and Beyond. 
This serves 6 and is easy to prepare.

Here's what you will need:

1 1/2 C. long grain rice cooked and kept warm. (I use basami rice.)
1 C. hoisin sauce
3/4 C. rice wine vinegar
1 small can (6 oz.) pineapple juice
1/3 C. honey
2 garlic cloves minced
3 T. minced fresh ginger
1 t. salt
2 pounds top sirloin, trimmed and sliced thin
3 T. brown sugar
2 T. canola oil
dash of red pepper flakes
2 C. red bell pepper. seeded and diced
2 C. onion quartered and thinly sliced
3 scallions large slice
sesame seeds,  optional garnish

Combine hoisin sauce, rice wine vinegar, pineapple juice, honey, garlic, ginger, and salt in a heavy bottomed saucepan. Bring to a boil and over medium heat reduce to about half. About 30 minutes.

Toss the sirloin with the brown sugar, canola oil, and red pepper flakes. Set aside. 

Heat additional oil in wok and saute onions and peppers until the onions are soft. Remove them from the pan and set aside. Add the meat to the hot wok and stir fry for 3-4 minutes until browned. Add the onions and peppers back to the pan and heat through. Add the scallions and about 1/3 to 1/2 C. of the hoisin mixture. Toss to cook and mix. Serve over hot cooked rice and sprinkled with sesame seed. dish

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