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Mongolian Beef

Raking up leaves this afternoon after taking the boys to the park. Fired up the egg for a wok cook. Got it stabilized at 400 dome which was around 500 in the wok with an IR gun. While the egg heated up I made the sauce on the stove.

Sauce:

2 Tbsp veg oil
2Tsp ginger
2Tbsp garlic
1/2 cup water
1/2 cup soy
3/4 dark brown sugar.

 

Original recipe is a PF Chang rib off from Food.com

Heat until sauce thickens, it will really get thick once in the wok. Meantime cut up your flank steak, we used New York strip this time since store did have any flank, into strips and coat with corn starch. Let it sit for ten minutes.
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Put a cup of oil to heat up in the wok and add meat, cooking until browned.
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Once cooked pull out meat and discard oil. Then put meat back in and add sauce
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Once sauce starts to thicken add in some broccoli trees
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Done: overcooked the broccoli a tad
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Plated with some sticky rice and gingerbread spiced ale
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Wife's comment was I love this even tho my rings won't fit tomorrow!  :laugh:

NW Iowa

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