Mongolian Beef

Tomorrow begins the year of the snake.  No, I do not really know what that means, but I find it fun to celebrate.  So Happy New Year’s to all of my snake friends!!!

When we go out for Chinese food, I always order the same Sesame Chicken. I do not deviate very often, but then I tried my daughter’s Mongolian Beef.…YUM… I was hooked!

I have seen several recipes that have green onions, but that is not how they make it at Ting’s (our local restaurant in Cedar Rapids, IA), so I went with the thin sliced onions and I cooked them until they were brown and caramelized.  I served my Mongolian Beef with steamed rice and broccoli, just like the restaurant does, and garnished with green onions….Delicious!!

INGREDIENTS

• 1 Medium yellow onion (cut into thin slices, about 1 1/2 cups)

• 1 Tablespoon olive oil

• 3 Cloves fresh garlic (minced)

• 1 Tablespoon fresh ginger (grated)

• 1 Tablespoon hoisin sauce

• 1 teaspoon toasted sesame oil

• 1/2 cup soy sauce (or Tamari)

• 3/4 cups organic brown sugar

• 1 Pound grass-fed beef sirloin (cut into thin strips)

• 1 cup canola oil

DIRECTIONS

1. Cut onion into thin strips.
2. Heat a large skillet with 1 Tablespoon of olive oil over medium heat. Add the onion and cook until caramelized, about 30 minutes.
3. Mix the garlic, ginger, hoisin sauce, sesame oil, soy sauce, and brown sugar together. Set aside.
4. Slice beef into thin strips.
5. Place beef in a bowl, and toss with cornstarch. Set aside.
6. When onions are caramelized, move then to a bowl and cover.
7. Add the beef strips to the skillet and cook until browned, 3 -4 minutes. {add additional oil if necessary}
8. Add the caramelized onion and sauce to the pan.
9. Allow to simmer together for 5 minutes, then serve.

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