Monday, August 18, 2008

Mongollian Beef


1 t sesame seeds
1 T soy sauce
1 T cornstarch
2 cloves garlic, minced
1 pound beef round steak, cut into thin strips

3/4 cup water
2 T soy sauce
2 1/2 t cornstarch
1/2 t white sugar
1 t red pepper flakes
2 T vegetable oil, divided
2 carrots, thinly sliced
1 bunch green onions, cut into 2 inch pieces

1. In a dry skillet over medium heat, toast sesame seeds for 1 to2 minutes, or until the seeds begin to turn golden brown; set aside.
2. In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.
3. In a separate small bowl, mix together water, 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sugar, sesame seeds, and red pepper flakes; set aside.
4. Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute; remove, and set aside. Heat remaining tablespoon of oil in the same pan. Saute carrots and white part of green onions for 2 minutes. Stir in green parts of the green onion, and saute for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.

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