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Mongolian Beef

January 15, 2010

My friend Betty Ann’s recipe.

Ingredients:

2 tablespoons Tamari (don’t use reg soy, won’t taste the same)
2 Dashes hot pepper sauce (can ad a little more if you like a kick)
1 Tblsp corn starch
1 Tblsp rice wine vinegar
2 Tblsp peanut or sesame oil
1 One inch piece of ginger, peeled and sliced very thin
4-5 cloves of garlic thinly sliced
1 Pound sirloin tip or strip steak cut into thin strips
1 large carrot, cut into match stick pieces or julienne ( I added this…not in original recipe but good)
3 bunches scallions cut into match sticks or julienne
Cooked rice

Directions:

In a small bowl stir together tamari sauce, pepper sauce, corn starch and rice wine vinegar and set to the side.

In large skillet heat the oil over med heat and add ginger and garlic.

Cook for 2 minutes being careful not to burn.

Use slotted spoon to take out ginger and garlic.

Increase the heat to med high and in small batches, brown the beef…once all beef is brown, add back to skillet along with ginger and garlic, and carrots

Stir around a minute or two then add the corn starch mixture

Cook 3-4 minutes until the sauce thickens…at the end, add the scallions, remove from heat and let sit for 5 minutes to wilt the scallions

Serve over rice

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