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Citrus Mongolian Beef

Despite the name, Mongolian Beef has nothing to do with Mongolia and its traditional cuisine. Instead, this recipe originated in Taiwan around the 1950s as a favorite offering in restaurants featuring barbecue on the menu. It’s not surprising then to discover flavors of China in the dish.
If you’ve ever had Szechuan Beef, Mongolian Beef is similar. Szechuan is spicy, so if you want something mellower, you’ll enjoy the change in ingredients. Szechuan includes chili peppers, chili paste, and cayenne, none of which are part of Mongolian Beef, which instead has garlic, ginger, brown sugar, and soy. The only heat you’ll get is if you choose to add Sweet Tai Chili sauce, which is an excellent accompaniment.
Potential side dishes include a seasonal fruit salad, crispy baby potatoes, Asian-style pork and beans, roasted brussels sprouts, braised asparagus, or banana bread with orange zest.

Ingredients

  • 1 pound flank steak (1” thick)
  • 2 tablespoons minced garlic
  • 1/4 teaspoon crushed red pepper (optional)
  • 1/2 cup chopped green onions
  • 1/4 cup oyster sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh ginger, minced
  • 1 cup baby corn
  • 1 cup sliced water chestnuts
  • 1 orange
  • 2 cups rice cooked in beef stock

Instructions

  • Slice the flank steak in slices ⅛” wide going across the grain.
  • Cut those slices in half.
  • Heat an iron skillet over medium-high heat.
  • Add the beef with garlic and red pepper.
  • Remove the strips when the meat is medium-rare (145 degrees F.)
  • In the same skillet add the green onions, oyster sauce, and ginger cooking for 2 minutes.
  • Add the beef back to the skillet with the corn and water chestnuts.
  • Slice the orange in half. Squees ½ into the meat mix, then portion out the rest to cook in bite-sized morsels.
  • Serve over rice.