Mongolian Beef

– by Jean Fisher

Asian beef, vegetables and sauce served over boil-in-bag rice.

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Serves 4

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2 cloves garlic
1 tablespoon & 1 teaspoon reduced-sodium soy sauce
2 teaspoons cornstarch
12 ounces thinly sliced beef
4 ounces carrots
3/4 cup cold water
8 green onions
1 tablespoon & 1 teaspoon olive oil
1 tablespoon & 1 teaspoon reduced sodium soy sauce
1 tablespoon & 1 teaspoon cornstarch
2 teaspoons sesame seeds
1/2 teaspoon sugar
1 dash red pepper flakes
2 bags (3.5 ounce) boil-in bag rice

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From kitchen to table in 30 minutes.

Directions

Chop garlic and combine with smaller amount of soy sauce. Stir in smaller amount of cornstarch.
Cut beef into strips and fold into soy sauce and garlic mixture. Stir to coat meat with sauce. Cover and set aside.
Thinly slice carrots and place in a bowl of cold water. Cut green onions into slices including stems and set aside.
Fill a large saucepan 3/4 full of water and heat on high until boiling.
While water is heating, pour oil into a wok or skillet and turn heat on to medium. Place meat strips in oil and stir fry until browned.
Drain and reserve water from carrots. Add carrots to wok and continue cooking over medium-high heat for 5 minutes, stirring often.
In a bowl, combine the water drained off the carrots, the larger amounts of soy sauce and cornstarch, sesame seeds, sugar and red pepper flakes. Set aside.
Place bagged rice into boiling water and allow to boil for 8 to 10 minutes.
Add green onions to skillet and turn heat down to medium.
Pour sauce made from water and soy sauce into skillet. Stir and continue cooking until thickened.
Remove rice from boiling water with tongs, drain, cut open bag and pour rice into a serving dish.
Pour beef and sauce over rice and serve.