Mongolian Beef ala Dale

Dales Mongolian Beef


Ingredients:

Marinade

½ cup Teriyaki (Kikkoman works best)
½ cup Honey
1 teaspoon toasted Sesame oil
2 teaspoon grated ginger or ginger paste
1 clove garlic
1lb Flank Steak

Mix the teriyaki, honey, ginger, and garlic over low heat, let cool then add thinly sliced flank steak, let marinade at least one hour.

Main course:

Beef (1 lb flank steak thinly sliced)
1 Large carrot (test for sweetness)
2 Green Onions
1 cup of Sliced Mushroom
½ Cup broccoli florets
1 teaspoon ginger (freshly grated or ginger paste)
1 teaspoon garlic (pressed)

Heat Wok or cast iron skillet to medium heat. Use enough oil to coat the bottom of the pan and add 1 teaspoon grated ginger-garlic paste to infuse the oil. Remove beef from marinade, set in bowl and combine with Green Onion. Put marinade in a small pot and bring to boil, adding 1 table spoon Oyster sauce and a table spoon of corn starch.

Add ingredients in this order, carrot stir fry for 5 minutes, then add beef and green onion, broccoli, and finally the mushrooms (mushroom should absorb any left over juices). Stir fry for about 5 minutes more or until done.

Sauce:

Bring marinade to a boil add Oyster sauce and cornstarch to thicken. Right before serving add sauce and let cook about 30 seconds.


Notes: One could substitute dark Soy and Mirin instead of using bottled Teriyaki. Because the ginger is first in the wok, the oil is infused with ginger, the carrots will have a sort of gingery taste. This is planned this way; if you are not a fan of gingery carrots this step could be omitted. Mushrooms should not be rinsed as they will boil and become tough and also cause the beef to boil, not sear. If you’re not a fan of oyster sauce, you could omit this also, but the oyster sauce adds a pleasing underlying savory aspect to the dish.