Top Ten Main Dishes-- Mongolian Beef

Calling all incredible main dishes!! I hate to admit it, but I'm in a dinner rut! I think it happens to everyone who makes dinner almost every night. I remember my childhood 10 dinners... do you remember yours? Tater Tot Casserole, Comfort Casserole, Minute Steaks and Peas, just to name a few. (In fact Tater Tot Casserole has been ban at our house!!) It might not be the same 10 meals over and over but I need some great new main dishes...so I thought if I shared with you, you would share with me!

Share your very BEST main dishes at stressedspelledbackward@gmail.com

A couple of tips about this recipe: you don't have to buy the entire ginger root the way it is in the store, break off a small sections. Ginger root can be stored in the freezer for a long time. I LOVE Botan rice, you can find it in the Asian isle, not by the regular rice at Wal-Mart.

Mongolian Beef

Ingredients:

cooked rice- enough for the family (I use Botan rice, I heart it!)

2 teaspoons vegetable oil

1/2 teaspoon ginger, minced

1 tablespoon garlic, chopped

1/2 cup soy sauce

1/2 cup water

3/4 cup dark brown sugar

vegetable oil, for frying

1 lb beef tenderloin sliced into thin strips

1/4 cup cornstarch

2 large green onions

2 cups fresh broccoli florets

sesame seeds (optional)

Directions:

Make the sauce by heating 2 teaspoons of oil in medium saucepan, add ginger and garlic to pan and cook only a minute over medium/high heat, quickly add soy sauce and water. Dissolve the brown sugar in the sauce, bring to a boil and allow to boil for 2- 3 minutes. Remove from heat.

Dredge steak strips in cornstarch, while steak sits to allow cornstarch to stick, heat the oil for frying. Oil is ready when it begins to ripple. Allow the steak to cook about 3-4 minutes each side. The pieces should be browned nicely, but not necessarily cooked through. Remove the cooked pieces and place in the sauce, let the browned beef cook in the sauce over low heat until all pieces of beef have been browned.

When all beef strips have been browned and placed in the sauce, turn heat up to medium/high heat. Stir in fresh broccoli and allow sauce to come to a boil - the sauce will not thicken completely until it has boiled. Cook until the sauce has thickened and the broccoli is cooked.

Serve over cooked rice, and top with green onions and sesame seeds.

YUM!!!