Mongolian Beef Over Cabbage Brown Rice (Fake Out Take Out Meal)

I can honestly say that since I have been making my "fake out take out" meals, I haven't once gotten take out Chinese. Now if you remember from my first try at these meals, I was petrified. I LOVE Asian food. I can't believe that I was ever so intimidated by it. Soon I'll put together a compilation of all the Fake Out Take Outs that I have made. Now, in an effort to be honest, my husband was not huge fan of this one. I however loved it. I mean, he ate it, of course but it just wasn't his favorite. So you all will have to let me know what you think of it.

A note about the rice. This was a last minute throw together idea. I went out to the garden and the only thing out there was one little tiny head of cabbage that was begging to be picked. Once inside I decided I needed a vegetable for the beef and didn't have any broccoli or snap peas. I have never cooked it in the microwave before and usually braise it but I have to say, this is my new preferred method. It came out exactly the same as braising. You could even switch out the water for stock to infuse more flavor.

CLICK HERE TO PRINT RECIPE

Ingredients:

4 tsp. canola/vegetable oil + 2 T

2 teaspoon ginger, minced

2 T garlic, minced

1 C soy sauce

1 C water

1 C brown sugar

1.5 lb flank steak

½ C cornstarch

3 green onions, chopped

(if you prefer a thick sauce also add 2T cornstarch and 2T cold water to ingredient list)

2 C brown rice, prepared according to box

1 small head of cabbage, chopped

Directions:

Slice the flank steak against the grain into thin (¼ inch) slices. Dip the slices of steak into cornstarch just to lightly coat both sides. Let the meat rest with the cornstarch for 10 minutes.

While the meat is resting make the sauce:

Heat 4 tsp. oil in a medium saucepan over medium/low heat. Add ginger and garlic and cook only until garlic is fragrant (1-2 minutes). Add soy sauce, water and brown sugar. Stir well to dissolve the sugar. Increase heat to medium and bring the sauce to a boil. Allow to boil 3-5 minutes, it should start to slightly thicken. Remove from heat and set aside.

Heat the 2 T oil in wok or high sided skillet over medium/high heat. Add the beef . Stir fry it for about 3 minutes, just until the edges start to darken.

Remove meat with tongs or a slotted spoon. Pour out excess oil and return pan back to burner. Add the meat back to pan and cook 1-2 minutes. Add the sauce. Cook 1-2 more minutes. Add green onions. At this point if you prefer you can remove meat with a slotted spoon or tongs and serve over the rice or as I did, add a mixture of 2 T cold water and cornstarch to pan and cook 2-3 minutes to thicken mixture and then serve.

For the Rice:

Put the cabbage slices/shreds in a microsteamer or bowl with a lid that can vent. Add ¼ C water, cover, being sure to vent and cook 8 minutes in microwave. Remove drain and season with butter, salt and pepper if desired. Stir into rice. Top with additional scallions if desired.

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