It's been awhile since we've had chinese food. Honestly I have yet to find really..I mean really good chinese food in Anchorage. The last time I had mongolian beef was from New Sagaya. I would only describe it as more mongolian onions than beef.
So when I came across this recipe and read the ingredients, I thought "cool, doesn't need 15 items that I need to purchase and have sit in my fridge/cabinet for a year." The only thing I didn't have was a wok but my large skillet worked fine.
It was really delicious and easy and the best thing....quick. Oh how I love a quick meal. And if you have a rice cooker that keeps rice warm, extra bonus. I was able to get the rice done when I got home and it stayed warm by the time dinner rolled around.
The only thing was that my sauce/meat wasn't the rich brown color in the original photo. I'm pretty sure this was because 1. I didn't brown my meat enough and 2. I didn't follow her detailed instructions on shaking off excess cornstarch. This in turn made my sauce thick. Too thick...like paste. I had to add additional water to thin it out and I still didn't like the consistency but it didn't effect the taste. The chili flakes added just enough spice for our taste. We're not heat seekers.
Notes for next time: easy on the cornstarch add a few more onions. (I felt the onion to meat ratio was a little off)
Another recipe added to the bo