TGIF: Eating with the Mongol nomads

The Mongols are colorful, tribal and nomadic.
They inhabit Mongolia, China and Russia.
Their restless lifestyle helped create a distinctive cuisine.
One of our favorite dishes is Mongolian beef.
It’s made with flank or top round steak.
But it’s also great with leftover beef, chicken or pork.
Just slice the leftovers and substitute for the steak.
Mongolian Beef (for 4)
1 lb flank or top round steak
1 tbsp cornstarch
4 tbsp olive oil
1/2 tsp grated fresh ginger
4 crushed garlic cloves
1/4 cup soy sauce
1/2 cup water
3 tbsp Hoisin sauce
2 green onions chopped
Some butchers label this cut "London broil". It’s actually flank or top round. Thin slice the steak against the grain. Dip slices in cornstarch to coat and set aside.
In a sauce pan, warm 1 tbsp olive oil over medium heat. Add ginger, garlic, water, Hoisin sauce and soy sauce. Boil sauce to thicken it, then remove from heat.
Heat remaining olive oil in wok over medium heat and saute beef lightly, turning once to brown both sides. Drain excess oil and pour thickened sauce over beef in wok. Sprinkle with chopped green onions and serve with white or fried rice, iced tea and a small cucumber and greens salad dressed in oil and vinegar.
I hope you're planning a great Mother's Day weekend.
Please tell Mom we said "hello".
Next week: Max your association membership.
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