Gluten-Free Dairy-Free Nightshade- Free
Asian cuisine is not my gift. I don’t innately “get” the flavor profiles so I am constantly tinkering to re-create the flavors. THIS is a new favorite. It’s a little sweet like a Mongolian beef balanced with salt and ginger spice. It can be made with flank steak but I often use super-inexpensive cube steak.
- 2 teaspoons vegetable oil
- 1 tsp of sesame oil
- 1lb flank steak or even cube steak
- 1/2 of a yellow onion, slivered
- 2 tablespoons of orange zest
- 2 large green onion chopped
- 2 carrots peeled and chopped in rounds
- 1⁄4 cup shitaki mushrooms
- 1⁄4 cup bok choy
- 1 Tablespoon fresh ginger, minced
- 1 tablespoon garlic chopped
- 1⁄4 cup soy
- 1⁄4 cup brown sugar
- 1/4 cup beef broth
- vegetable oil, for frying (about 1 cup)
- 1⁄4cup cornstartch
- Salt & pepper to taste
Thinly slice the beef and dredge lightly in cornstarch. Let sit.
Heat vegetable oil and sesame oil over medium heat (preferable in a wok) until hot enough to fry the meat.
Quick fry the meat until golden brown on both sides. Remove meat and set aside. Reserve oil in the pan.
Add the onion and saute for 3 minutes. Add orange zest, ginger and garlic. Continue to saute for 3 minutes taking care not to burn garlic.
Add the carrots and mushrooms,
Dissolve the sugar in the soy sauce and let sit.
Dissolve 2 tablespoons of the cornstarch in the beef stock and let sit as you continue cooking carrots.
When the carrots are nearly cooked, add sugar/soy mixture and bring to a simmer
Add bok choy , cornstarch/ stock and cooked meat. Cook until thickened. About 5 minutes. Salt and pepper to taste.
Serve over white, long grain rice.
Yields: 4 healthy portions
Time: 30 minutes
Skill level: easy