• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
  • what sounds good?

    I've been getting a lot of requests and suggestions for the apartment kitchen. I LOVE these suggestions, keep them coming!

    If you have anything you'd like me to consider (recipes to develop, shortcuts for recipes, great ingredients, or even blog formatting), shoot me an email and let me know!


  • equipment spotlight

  • ingredient spotlight

  • this month’s packed lunch

  • hungry for more?

    Check out my food journeys at An Appetite for Adventure!
  • webmaster: chris hurte
  • author portrait: matt needham
  • © erin mcdowell and the apartment kitchen, 2009-10. all photography and content, unless otherwise indicated, is property of the author. unauthorized reproduction or use is prohibited. please ask before using.
  • Add to Technorati Favorites
  • Recipe Blogs - BlogCatalog Blog Directory
  • Twitter Updates

    Error: Twitter did not respond. Please wait a few minutes and refresh this page.

  • become my fan on facebook!

    Just click HERE
  • Advertisements

Mongolian Beef

If you are a steak lover, if you are a Chinese (yes, take out!) lover, if you are lover of all things too easy and good to be true – you MUST make this dish.

Perhaps I’m coming off a little strong, but I had no idea this dish would turn out so incredibly good with such a minimal ingredient list and almost no time. This is how fast you can make this dish: I didn’t have air conditioning in my house over the weekend, so Matt and I took refuge in the basement, where it was at least 10 degrees cooler. Every time we emerged onto the main floor, we nearly passed out. He sliced the meat, I prepared the sauce, and we were back downstairs in less than 10 minutes, enjoying this awesomely simple meal.

Ok, I’ve gushed enough…just try it!


Mongolian Beef

Served 2.
Leftover Potential: Reheats well in the microwave, but even better re-stirfried!

1 1/2 lbs chuck eye, flank, or other thin, tender steak, thinly sliced
3-4 Tbsp cornstarch

2 Tbsp oil
2 cloves garlic, minced
2 tsp ginger, minced
1 bunch green onions, sliced into bite size pieces
1/2 cup chicken or beef broth
1/2 cup soy sauce
1 Tbsp Worcestershire
3 Tbsp brown sugar
1/2 tsp red pepper flakes

1. Place the steak and cornstarch into a bowl, and toss to coat. Add more cornstarch as needed to completely coat.
2. Heat the oil in a large saute pan or wok, and add the garlic, ginger, and scallions. Saute until fragrant, about 1 minute.
3. Add the steak to the pan, and stir fry until the meat is browned on the outside but still tender, about 3-5 minutes.
4. Add the broth, soy sauce, Worcestershire, brown sugar, and red pepper flakes to the pan. Bring to a simmer, stirring to dissolve the sugar. Let the mixture boil lightly to thicken, about 1-2 minutes. Serve with rice.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: