|Date sugar melds well in this Asian recipe! The key to this recipe is to use a high quality fresh cut of meat.|
We have got dinner covered tonight with our Mongolian beef recipe!
1.5 lb. flank steak (best to use rump steak and slice into thin strips)
½ cup cornstarch
2 large green onions
4 Tbsp oil for browning the steak (add more if needed)
2 tsp oil
1 tsp fresh minced ginger
1 Tbsp chopped garlic
¾ cup soy sauce
¾ cup water
1 cup PurDate sugar
Cut the steak against the grain into thin strips to get a more tender piece of meat.
Immerse the steak into the cornstarch on both sides.
Heat up 4 Tbsp of oil in a skillet. Add the beef and sauté for 2 minutes or until the beef just begins to darken on the edges.
Remove the meat with a slotted spoon onto paper towels and empty the oil from the skillet.
Heat 2 tsp oil in a skillet. Add ginger and garlic to the pan for 1 minute to release flavors.
Next, add soy sauce and water when the garlic is just lightly browned.
Add date sugar to the skillet and boil sauce until it thickens about 2-3 minutes. Add more water to thin the sauce as needed.
Add the meat back into the skillet and simmer until meat is tender to your preference.
Lastly add the green onions and serve over Thai Chinese noodles, brown rice, or cauliflower rice
You can cook this recipe in a crock-pot if pressed for time. Brown the meat in a skillet and after dusting with cornstarch put all ingredients into the crockpot and cook on medium for 4-5 hours or until meat is tender. You will want to check the crock-pot every other hour to be sure the water hasn't completely evaporated. Add water as needed.
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