Sunday, March 20, 2011

Mongorians (i Mongoli, fanno carne buona!)

Well, well, well my blogchum lovelies, it's been a busy week and a half-ish, but we meet again. I've chopped more mosaic marble pieces than I'm comfortable to admit. Also, I'm working on some top secret art projects that only a dear few know the details of, but in the meanwhile...

Let's talk about some Changs... On OWO's blog, I think I commented about a Mongorian Beef recipe that was pretty good, so maybe it is high time that it was shared amongst the blogosphere with its rich Mongolian goodness, oops Mongorian goodness. You can make this in the privacy of your place without having to see what's on the giant horses' end at the restaurant.

The Ingredients (stuff to put into said recipe)

The 'sauce'
2 tsp veg oil
2 tsp minced ginger
1.5 tbsp minced garlic
1/3 cup dark soy sauce
2/3 cup water
1/2 cup brown sugar
1/2 tsp cayenne pepper

The 'meat'
1/4 cup oil
1.5 lb flank steak
1/3 cup cornstarch
large green onions

First make sauce by heating the veg oil in pan on medium. Add ginger / garlic and do a miniature stir fry for a few minutes, it makes you feel like a giant. 'HA HA HA, I'M A GIANT MAKING A NORMAL SIZED STIR FRY.'
Then, add the soy sauce and water mix (1 cup total) into the fray that is the wee stir fry.
Next, melt the brown sugar in as if it were the wicked witch of the west.
Boil it all for about 3 minutes until slightly thicker, then cut off the heat and pour the sauce off somewhere (like in a bowl or something).

Ok, now get out the steak and slice it all into quarter inch strips with a really wicked sharp knife against the grain of the meat and at a 45 degree angle to the plate (so there is more surface area of the beef).
Put the cornstarch over the beef and work it in as if you were Danny DeVito luckily getting to give a massage to Holly Hunter (it's totally extra credit if you get that reference). Let the meat with cornstarch on it sit for 10 minutes while the 'meat oil' heats up if you know what I mean (because oil was put in the pan and you turned the burner on).

When hot, throw the meat on and brown it a bit, then add the sauce (remember that bowl you saved), let that boil for a few minutes, and finally add the green onions.
Stir it around in the hot wetness until the onions go wilty (the metaphor is almost poetic in its simplicity).

Anyway, I hope this will be helpful until the next post in which I will put up something art and or neoclassically related in some form.


  1. Dude, here's the thing. If you want people's mouths to water in anticipation of some tasty, succulent food, DO NOT MENTION DANNY DI VITO and naked massages. Never. Unless your plan is making people hungry for your food by making them purge the remains of their last one first. :)

  2. I was actually just faffing through this post, as I don't eat meat and wasn't going to read the whole thing, when I noticed 'stir it around in the hot wetness,' and thought I must've stumbled onto Eric's porn blog instead.

  3. I am going to comment on them mosaic part (predictably.. as I am dying to say out loud that I am too working on some TOP SECRET art projects. Oh, artists are so alike !!!!

  4. Damn you Mongorians! Messing up my shitty wall!

  5. Gonna have to get my sister the cook to check this out. Knowing me I would mess it up forget the "oil in pan with heat on" part. LOL!

  6. I don't might not be the same without actual mongolians. The only place I've ever been to a mongolian grill was in Montana. All I can say is..nasty.

  7. But it was a pretty horse's ass...