Mongolian Beef

Makes 4 servings

I LOVE Chinese food...found this recipe on line one day and tweaked it around to suit my taste. Gotta say, it’s darn close to take-out ;) Serve it over rice, or Udon Noodles. YUM

ingredients

1 lb Beef, sliced in thin strips (a inexpensive cut of beef is fine, as long as you give it time to marinate)
1/4 C Thinly Sliced Leeks
A couple of Scallions, sliced in thin strips for garnish
For the Marinade:
2 Cloves Garlic, fine chop
1/2 C Soy Sauce
1/2 C Water
1/2 C Brown Sugar
2 T Mirin
A DROP of Sesame Oil

directions

1
Slice the beef thin, about a 1/4" slice, and place in a bowl or dish large enough to hold it and the marinade. It helps with slicing if the beef is a little frozen still.
2
Mix all the marinade ingredients together and pour over the meat. Your marinade time is going to depend on the cut of meat you use. The tougher the meat, the longer the soak. I would suggest AT least an hour, up to six.
3
At cooking time, put a drizzle of veggie oil in a skillet to heat. Add the leeks and sautee them for about three to five minutes, they should be getting soft, but not brown. Add the meat, with the marinade, and sautee until the meat is cooked through, about three minutes.
4
I like to serve this over rice or noodles. If using noodles, get some Udon Noodles, they are awesome ;) Sprinkle on the scallions, and serve.

Source: Elizabeth Pentecost