Wednesday, May 22, 2013

frystirfry mongolian beef

i found a recipe for mongolian beef which seemed OK but didn't have enough veges to me. so here's one i made up which is delicious! i am really fancy and used a large fry-pan because my wok died a bad death and this was the next best thing. it worked well, too. the frypan that is. so it's called a frystiryfry.!


500g lean beef strips
2 cloves of garlic, minced
1 knob of ginger, minced
1 small red capsicum or half a big one, sliced into strips
1 leek, top and bottom removed, cut lengthways then into crescents
2 celery sticks, chopped
5 mushrooms, sliced
1/2 cup brown sugar
1/2 cup water
1/2 cup tamari or soy sauce
1/2 cup cornflour
 oil (not olive, I used macadamia but you can use coconut, peanut, sesame, grapeseed.. wot-evs)

steps to make it

  1. grab ya beef strips and dump it into a bowl that has your cornflour in it. use your hands to coat it. put to the side.
  2. add about 2 tbsp of your oil to a hot saucepan. then add the ginger and garlic. give it about 2 minutes to cook on a medium heat, stirring.
  3. add the soy/tamari and water, and bring heat up to a boil. add the sugar and let it cook about 3 minutes, then turn off the saucepan and set aside.
  4. in a large frypan (or wok if you want to be really fancy), add about 1/3 cup of oil and wait til it gets hot but not smoking. now add your beef strips and cook, stirring, for about 2 minutes so they're seared but not cooked through. remove from heat, put beef strips onto a plate with paper towel and drain off excess oil.
  5. put frypan back onto high heat, add the sauce, it should boil fairly immediately. add the beef strips back, and now add the other sliced vegetables. 
  6. cook the vegetables, stirring frequently, for about 5 minutes or so.

serve with brown rice or mung bean vermicelli and top with sesame seeds.


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