Mongolian Beef and Onions

Mongolian Beef and Onions over hot cooked rice.
This is probably my favorite Asian dish.  The first time my husband was ever in the hospital our middle son Mike took me out of the hospital for supper to the best Chinese eatery in town and introduced me to this dish.  This recipe is for those who LOVE cooked onions and a slightly crisp crust on their thinly sliced steak.  Yum! I do and here is how I make it at home.

Ingredients for Mongolian Beef and Onions:

2 t. vegetable oil
1 t. grated ginger
1 T. chopped garlic
1 good pinch of red pepper flakes
1/2 C. soy sauce
1/2 C. water
1/2 C. brown sugar
1 C. oil for quick fry
1 pound flank steak very thinly sliced diagonally then in halves or thirds uniformly
4-5 Tablespoons of cornstarch
2 large sweet onions, peeled, halved, then sliced
1 bunch of green onions sliced 1/2", separate the whites and add to slices then set the greens aside
hot cooked rice or noodles

Prepare the onions and set them aside for now. 

Heat the 2 t. of oil over moderate heat and add the ginger, red pepper flakes, and garlic.  The oil should NOT be too hot as not to scorch.  Quickly add the soy sauce and water and stir together.  Dissolve the brown sugar in the warm sauce stirring well.  At medium heat boil the sauce 3-4 minutes then reduce to the lowest simmer.  After it thickens slightly remove from the heat. 

The sauce.
Using a plastic bag combine the sliced steak and the corn starch shaking until well coated.  This should sit at least 10 minutes or as long as overnight. 

Heat one cup of oil in a wok or enough that the meat is mostly covered when it is added to the hot oil.  Saute for just 2 minutes.  I did this in 2 batches.  Remove from the oil using a slotted spoon onto paper towels.  Pour the oil into another container straining for use latter. 

The slightly cooked onions.
Place the wok back over the heat and add the onions saute for 3- 4 minutes.  Dump the meat back into the pan and heat 1 more minute.  Add the sauce and cook 1 minute.

Sliced onion tops.
Stir in the sliced green onion tops and spoon over hot rice or noodles,  Discard any remaining sauce. 

Mmmmm supper.
Yield 3 servings.  Enjoy!

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