Sunday, September 7, 2008
Mongolian Beef with Spring Rolls
My family loves Oriental food, but for all of us to go out is very expensive so my husband and I decided to try our hand at making one of our favorite meals. Our Mongolian beef turned out awesome and plated alongside my husband’s yummy spring rolls, well all I can say is I believe it to be better than when we go out. We had a great time working together in the kitchen so that alone was a great time.
2 Tbs. Oil
1 Tsp. Minced Ginger
2 Tbs. Minced Garlic
1 C. Low Sodium Soy Sauce
1 C. Water
1 1/2 C. Brown Sugar
1 Lbs. Steak (We used Flat Iron)
1/4 C. Cornstarch
2 Green Onions
1 Tbs. Garlic Powder
1 Tbs. Onion Powder
Make the sauce by heating 2 tbs. of oil in a medium sauce pan over medium low heat; don’t get the oil too hot. Add the ginger and garlic to the pan then add the soy and water before the garlic burns. Dissolve the brown sugar in the sauce, and then raise the heat to medium and boil for 3-5 minutes or until it thickens. Once thick remove from heat. Slice the steak into small pieces about ¼ inch thick, drop them into a zippy bag with the cornstarch, garlic powder and onion powder. Seal the bag and shake to evenly coat. Let the meat sit in the bag while you heat up oil in your wok or deep frying pan. You need enough oil to cover the meat while it cooks. Heat the oil over medium heat until it’s nice and hot but not smoking. Add the meat to the oil and sauté for about 2 minutes or until the meat starts to get dark and crisp on the edges. When the meat is ready use a slotted spoon to remove the meat to paper towels to drain then discard the used oil. Put the meat back into the pan and cook for 1 minute then add the sliced green onions and the sauce. Cook for another 1-2 minutes then plate and garnish with a few more green onions.
SPRING ROLLS :
Spring rolls is one of my husband’s many yummy things he is great at making, I had such a good time working with him in the kitchen on this project, I enjoyed eating them even more.
6 oz. Ground Beef
6 oz. Ground Pork
8 oz. Shrimp (clean, tail off & cooked)
2 oz. Green Onion (diced)
1/2 Medium Red Onion (diced)
2 Tbs. Seasoned Rice Vinegar
2 Tbs. Garlic Powder
2 Tbs. Onion Powder
1 Tbs. Montreal Steak Season
1 Tbs. Roasted Garlic & Sea Salt Grinder
1 Lb. Shredded Cabbage (We used Cole Slaw mix)
1/2 Medium Red Onions (diced)
1 1/2 C Bean Sprouts
1 Small Brick Bean Thread Noodles (soaked)
20 Spring Roll Wrappers (you may or may not use them all)
Heat 3 Tbs. EVOO (extra virgin olive oil) in a large pan over medium high heat and brown beef & pork, season with garlic powder, onion powder, steak season, seasoned rice vinegar, and roasted garlic sea salt. Once the meats is browned then add both of the onions and the shrimp, cook until shrimp is heated thru. Remove the meat mixture to a plate and add a little more EVOO to the pan to cook the cabbage and bean sprouts, and other ½ of onion until tender. Return the meat mixture to the pan with the cooked veggies and cook for another 3-5 min, too cook all together. Remove the meat mixture from the heat and cool in refrigerator for at least 15 minutes. Once mixture is cool, soak the Bean Threads in warm water for 5-8 minutes. After the threads all clear looking, drain water, cut into smaller sections and put into the meat mixture. When all the threads are cut and are in the mixture, stir all together.
Wrapping the Spring Roll… lay out a wrapper and put about 2 tbs. of mixture horizontally in the middle of the wrapper. Then fold both sides on top of mixture, and take the end closest to you roll on top and keep rolling to the end. At the end, run a line of water across the end of the wrapper to seal the roll.
Preheat Oil in deep fryer to 350 degrees
Once oil is ready…cook in the deep fryer for 2-3 minutes or until golden brown.