mongolian beef, a recipe

The other night before Letty and I had to rush out the door quick for a Girl Scouts function Matt was whipping up this delicious dish. Mongolian Beef with Farro, a definite favorite of mine as of late. If we weren't in such a rush I would have taken more photos along the way but these will just have to suffice. My little elf, cooking away.

8 ounces flank steak, sliced into 1/4-inch slices1 tsp oil1 tsp soy sauce
1 tbsp cornstarch, plus 1/4 cup1/3 c vegetable oil, for frying the beef1/2 tsp minced ginger
1 tsp of red pepper2 cloves garlic, chopped1/4 c low sodium soy sauce
1/4 c water or low sodium chicken stock
2 tbsp brown sugar1 tbsp cornstarch, mixed with 1 tbsp water2 scallions, cut into 1-inch long slices, diagonally

Matt froze the beef so that it was easier to slice. Go Chef Matteo! Marinate the beef for an hour or so in a tsp oil, 1 tsp soy sauce and 1 tbsp corn starch. Then dredge the meat in the rest of the cornstarch till it's coated.

Heat about a third of a cup of oil over high heat and sear the beef for about a minute, turning over to get both sides. Remove the beef, Matt placed the pieces onto pieces of paper towel like he does with bacon. Drain your pan of all but about a tbsp of the oil, turning your heat to medium high. Add the ginger, pepper and garlic. Stir a bit before adding the soy cause and the chicken stock/water. Bring to a simmer and then add the brown sugar, stirring until dissolved.

Let this simmer for about two minutes and then slowly add in cornstarch until the sauce coats the spoon. Add the beef and scallions and toss.

You can serve this with rice of course but we went with farro because I am a farro girl obsessed.