This recipe is inspired by a "Mongolian Beef" recipe. Along with the recipe, I've cooked 6 cups of CalRose rice. It is a sweet sauce with a kick-note finish. If you are not used to spicy cooking, then you might find this a bit hotter than a mere kick-note. Enjoy my new, demented concoction!!
1 pound iron pan steak cut into strips (Carne Asada cut or other thin cut steaks can be used.)
1/4 cup corn starch to coat beef
1/2 cup vegetable oil to fry beef
Coat beef strips in corn starch. Heat oil over high heat in a frying pan of at least 2 inch depth, THEN add the beef. The oil should be deep enough to cover the beef strips. Stir frequently to keep beef from sticking to the bottom of the pan. Once cooked, about 8 minutes, remove and drain beef. Set aside.
Sauce:
2 cloves of crushed garlic
1/4 teaspoon of crushed fresh ginger
1/4 teaspoon of vegetable oil
1/2 cup of soy sauce
1 cup of Dr. Pepper
1/4 cup of water
1/4 cup of brown sugar
1 tablespoon of Korean Hot Pepper Bean Paste
2 large green onions, chopped
2 cups of broccoli bits
1/2 cup of carrot sticks (or shredded carrots)
Fry up garlic and ginger in oil, adding soy sauce, water and Dr. Pepper and bring to a boil over medium high heat. Add vegetables to mix. Bring to simmer on medium heat. Add beef to the sauce, bring again to a simmering boil. Let set for 10 minutes before serving. Serve over CalRose rice.
Serves: 6 people
Prep Time: (start to serve) Approximately 30-45 minutes, or the length of time to cook 6 cups of rice.
Yummy!
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