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I was looking for a simple sauce for Mongolian beef, and this is it. I added a few techniques to the preparation, however. I tenderized my top sirloin steak after slicing thinly (while semi-frozen for easier slicing) by sprinkling on 1 tsp baking soda per 1 pound of meat, massaging it in, and letting stand 3 hours in the refrigerator. This really works to tenderize the beef! Then I rinsed off the baking soda, dried with paper towels and marinated for 10-15 min. in a marinade of 11/2 tsp soy sauce, 1 tsp cornstarch, and 1/2 tsp olive oil per pound of beef. This slightly thickens the sauce so it clings nicely to the cooked meat without requiring more cornstarch to finish, and I think creates a fresher finished product. I followed the sauce recipe as directed (I used only 1 T of honey), however I would like more sauce for steamed rice so I want to play with the ingerdients to increase the volume without increasing the sodium content. I think next time I'll try adding 3T of dry sherry to the listed ingredients and see if I can achieve more volume without making the sauce too runny. I did add a tablespoon of refrigerated minced garlic to the oil prior to browning the meat, and I really think some sliced mushrooms would go very well as an addition with the meat, although mushrooms are not traditionally used in Mongolian Beef. This is a very easy and quick (except for the tenderizing time I added in) recipe, the hardest part was slicing the meat! I served it with rice and steamed asparagus spears dressed with crushed roasted garlic cloves, and it was a yummy dinner!
I didn't deviate from this recipe, and it was easy and quick...main factors for a weeknight meal. I served it over jasmine rice, and the main reason I knew that it was a hit, was there were no left-overs! The Peanut Gallery hogged most of the meal!