Sunday, I wanted Chinese. I wanted Chinese for dinner. I decided to make Chinese for dinner. Usually, this would send me to Costco for some spring rolls and a box of Orange Chicken. Or, I would drop some stuff in to the wok and add teriyaki sauce. But, I wanted… Mongolian Beef (ahhhhhhhhhhhhh). So, I made Mongolian Beef.
A disclaimer: I have never made Mongolian Beef before.
I also wanted Crab Rangoons. Or, Waddie Doos (as they are known in our house). I made Crab Rangoons.
I don’t need a disclaimer on the Waddie Doos… I have made them before.
I found a recipe for Mongolian Beef, that I tweaked a little and here are the results… (along with the Rangoon recipe)
1 pound Flank Steak, sliced against the grain
1/4 cup Corn Starch
3 teaspoon Canola Oil
1/2 teaspoon Grated Ginger
1 tablespoon Chopped Garlic (see the bottom of this post for a quick trick)
1/2 cup Water
1/2 cup Soy Sauce
1/2 cup Brown Sugar
1 teaspoon Red Pepper Flakes
3 large Green Onions
1/2 large Sweet Onion (sliced super thin)
To Prepare the Meat: Pat the meat dry before slicing. Slice thin (against the grain).
Mix in the Cornstarch with your hands (this is easiest). Place slices in a mesh strainer and give them a shake over a bowl to get rid of the excess. Set aside.
Make the Sauce: Heat half the Oil in a wok (or skillet) at medium high heat. Add the Ginger and Garlic. Then, quickly add the Soy Sauce, Water and Pepper Flakes so the Ginger and Garlic do not scorch.
Cook for about 2 minutes. Remove Sauce from wok and set aside in a bowl.
Cooking the Meat: Turn up the heat to high, on the wok (or skillet) and add remaining Oil. Add the Beef and cook. Stir periodically until the meat is browned.
Add the sauce back in the wok and let cook for about 1 minute.
Add the sweet onion and the green onions and cook until they are slightly tender but still crisp (about 3 minutes). You can decide now to let it simmer so the sauce reduces (becomes thicker) or you can leave it on the thinner side. However, you do not want the green part of the onion to get dark. It should stay a bright green.
Serve over Rice. Makes 2 servings. (I doubled it to feed my family and it worked just fine)
1- 8 ounce block Cream Cheese
2 ounces Crab Meat (I bought a small container from the fish department)
1 tablespoon Powdered Sugar
1 bunch Green Onion, just the white part, finely chopped
1 clove Garlic, finely chopped
Pinch of Salt
20 Wonton Wrappers
Oil to deep fry
In the bowl of a mixer beat together the Cream Cheese, Crab, Sugar, Green Onion, Garlic and Salt until blended.
Heat the Oil to at least 400 degrees.
On a clean flat surface lay out one Wonton Wrapper. Wet all four side with your finger (I fill a small bowl with water to dip my fingers in and keep it nearby).
Place a spoonful of the Crab Cheese into the center of the Wrapper.
Fold up the corners to meet each other.
Seal all the seams to prevent leaking while cooking.
Carefully, drop the Rangoons into the hot Oil (only a few at a time). Let cook for about a minute or so until they are golden brown (but don’t cook them too long or they will open up and leak).
Remove from oil and drain on a paper towel lined cookie sheet.
When I made this meal… I did the Rangoons first and put them in the oven on the lowest possible setting to keep them warm. Then, I made the Mongolian Beef.
We served this with a sweet Sake (this is where the title of the post came in). I realize that Sake is Japanese and Mongolian Beef is Chinese… and when it was mentioned to me… I said, “well… it’s still a nese”. No offense to anyone at all… I know the difference… it was just a defense mechinism.
Quick Trick: I use the “knuckle buster” to “chop” the garlic. You probably know it as a standard grater. It is an easier way to get it done!
One More Trick: After you have grated all the garlic and chopped the onions… place all ten of your fingertips (well eight fingertip and two thumbs) in the bowl of a stainless steel tablespoon and run the spoon and your hands under cold running water from the tap. Do this for about 30 seconds or so… and viola!!!! No more smelly hands!