Posted in Homestead Kitchen
Mongolian Beef
Crystal Miller
2 lbs round steak, cut into small pieces
2 T soy sauce
2 T cornstarch
4 carrots, peeled and sliced very think
1 bunch green onions, cut into 2” lengths
6 large mushrooms, sliced very thin
¼ cup olive oil, divided
Sauce
¼ c soy sauce
1 T cornstarch
1 t cane juice crystals (or white sugar if you don't have the crystals)
2 t red pepper flakes (this makes this dish quite spicy.. so reduce if you don’t like your food real spicy)
1 t salt
pepper, a few shakes
1 ½ cups water
In a medium size bowl combine meat, 2 T soy sauce and 2 T cornstarch and let sit for a few minutes.
In a small bowl combine sauce ingredients.
Heat a large frying pan and add half the olive oil. Add meat and cook until meat is no longer pink. Remove from pan and put in a bowl. Add rest of oil to frying pan and add carrots. Cook until the carrots are just tender and add onions and mushrooms. Stir fry these until the veggies are soft. Add the meat and heat. When everything is hot add sauce ingredients and cook and stir until sauce is thick and bubbly.
Serve over brown rice..
Here is this delicious meal in pictures..
The meat cooking
The cut up veggies
The cooked brown rice..
The finished product:
Crystal and her husband Tobin, along with 6 of their 8 homeschooled children make their home on 18 acres in SW Washington State.
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