Mongolian Beef

Ingredients

• 2 teaspoons vegetable oil
• 1/2 teaspoon ginger, minced
• 3 cloves garlic, minced
• 1/2 cup soy sauce
• 1/2 cup water
• 1/2 cup dark brown sugar
• vegetable oil for frying
• 1 pound beef top round steak thinly sliced
• 1/4 cup cornstarch
• 1 green bell pepper
• 2 cups cauliflower
• 1 cup carrots
• 1 teaspoon crushed red pepper flakes
• 1 cup mushrooms

Instructions

1. Make the sauce by heating 2 teaspoons of vegetable oil in a medium saucepan over medium heat.
2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
3. Dissolve the brown sugar in the sauce, then raise the heat to boil the sauce for 2-3 minutes or until thickened.
4. Sprinkle the cornstarch over the steak slices and let the beef sit for about 10 minutes.
5. Stir fry carrots and cauliflower in oil for 2-3 minutes and remove to a bowl.
6. Stir fry mushrooms and green pepper in oil for 1-2 minutes and add carrots and cauliflower to stir fry for an additional 1 minute then remove to a bowl.
7. Stir fry beef in oil for 3-4 minutes or until cooked through then add the thickened sauce.
8. Allow beef to continue cooking in the sauce until slightly more thick, then add the vegetables to the wok and stir fry 1 minute.
9. Serve over rice.