So what is a recipe about Mongolian Beef doing on a Kentucky Taste Today food blog? Well it’s simple. We love Asian food and guess what? The folks in Kentucky do also.

After ordering some recent takeout I dug up an old recipe I secured when eating in New York many years ago. I used to travel there often and while many of my Midwest business associates simply wanted to seek out the many great steak houses there, when traveling alone, I would often take a cab to Chinatown for what I thought was the tastiest food I could get anywhere. This recipe was given to me on one of those many visits, and I almost forgot about how easy and good it was.

1 Pound of Sliced Steak Filet

1 Tablespoon of Morton’s Season Salt or (1 Tablespoon of Kosher Salt and 1/4 Teaspoon of Black Pepper)

1/4 Cup Cornstarch

1/4 Cup of Oil

1 Tablespoon Chopped Ginger

1 Tablespoon Minced Garlic

1/3 Cup Low Sodium Soy Sauce

1/2 Cup Water

1/2 Cup Brown Sugar

Six Scallions Cut to 2 Inch Pieces

1 Carrot

1/2 Yellow Onion

1 Red Bell Pepper

1 Dried Hot Chili

1 Cup Dry White Rice which turns into 3 Cups of Cooked

1. Start the rice by putting it in a rice cooker and adding water or broth up to the appropriate level.
2. The rice will be perfectly done in 50 minutes.
3. In a bowl combine and stir the brown sugar, water, and soy sauce, and set aside.
4. Slice steak into thin slices against the grain, 2 inches long.
5. Put Steak slices in a bowl and season it with salt and pepper. (I like to use a Tablespoon of Morton’s seasoning salt to make it easy.)
6. Toss the steak in seasonings, then add cornstarch, and toss again.
7. 20 minutes before the rice is done, add 1/8 Cup of oil to skillet and just brown the steak, and set aside.
8. In another skillet, add 1/8 Cup of oil and vegetables sliced thin (Julienne) cut to 2 inch lengths.
9. Sauté vegetables until softened.
10. Add ginger, garlic and one dried hot chili (uncut).
11. Add the steak to the vegetables and pour the bowl of sauce over the whole combination.
12. Allow the sauce to cook and thicken. 
13. Serve over white rice.