This was a delightfully different stir-fry (and we eat a LOT of stir fry at the Hayley House):
Mongolian Pork and Vegetables
Adapted from this recipe
- 12 oz flank steak, thinly sliced
- 1 T cornstarch
- 3 T light brown sugar
- 3 T water
- 3 T soy sauce
- 2 t canola oil, divided
- 2 t toasted sesame oil, divided
- 6 c stir-fry vegetables of choice
- 1 T minced garlic
- 2 t grated ginger
Place steak and cornstarch in a bowl; toss to coat. Combine sugar, water and soy sauce in a bowl, stirring with a whisk until smooth. Heat a large skillet over high. Add 1 t canola oil and 1 t sesame oil; swirl to coat. Add steak to pan in a single layer; cook 5 minutes or until done, stirring occasionally. Remove steak from pan; keep warm. Reduce heat to medium-high. Add remaining canola oil and sesame oil to pan. Add vegetables; cook 5 minutes, stirring frequently. Add garlic and ginger; cook 1 minute. Add steak and soy sauce mixture to pan; bring to a boil, scraping pan to loosen browned bits. Serve immediately.