At First, I was Afraid to go……But What A Trip!
Mongolian Beef, Cilantro Lime Rice and Deep Fried Crab Cheese Rangoon
I didn’t have to pack any bags, buy a ticket, empty my pockets or take my shoes off. This trip was “Outside my comfort zone”. My Jeanie loves Chinese food. Her favorite is “Hunan.” She loves the Sesame Chicken, Sweet & Sour Chicken, and the Mongolian Beef. Sure, I’ve done a few stir fry’s over the years but nothing memorable and certainly not up to the standard of those who live and breathe the culture. I decided today would be different. I surprised her with Mongolian Beef with Cilantro Lime Rice and deep fried Crab Cheese Rangoon.
It was not difficult at all, but I must advise you to have everything ready to go because it goes together quickly. I can’t believe how delicious and authentic this was. I never expected the outcome. You can add hoisin sauce, oyster sauce, fish sauce, red pepper flake, anything you like. However, I made this simply, and she loved it. Knock yourself out experimenting but here is what I did.
First, skirt steak. Yep. Inexpensive cut. You can use tenderloin, but it’s not necessary. I marinated in Teriyaki Glaze for 24 hours then cut against the grain and grilled. (Most recipes will tell you to coat in corn starch and fry) OK, I’m typing this in July. I’m sorry, but I’m going to the grill. I seared the meat on the outside for wonderful caramelization and smokey flavor. This made the dish for me. ( I may do it differently in February, but that’s another blog post.)
Here is what I did……Have fun!
Ingredients:
- Mushrooms……your choice
- Teriyaki….your choice
- 2 Tbs vegetable oil
- Three cloves minced garlic
- One large finger of fresh ginger
- 1/2 cup soy sauce
- 1/2 cup water
- 2 Tbs corn starch
- 3/4 cup dark brown sugar
- Two large green onions (Sliced diagonally in 2-inch increments)
- One small bunch cilantro
- 1 lime
- 1 cup uncooked rice-2 cups water
- 3 Tbs Sesame oil
Method:
I put veg oil in my cast iron skillet to warm up. Add the minced ginger & garlic.
Saute for a minute, then add soy sauce and water mixed with corn starch shortly after to keep garlic and ginger from over browning. Bring to a boil to thicken. Add sesame oil and brown sugar to dissolved in the mixture. By this time, grilled (or fried) meat should be resting on a plate– rare. Add to liquid.
Meanwhile, rice should be simmering away according to package directions. When rice is almost done, zest one lime into the rice and add it’s juice. Stir in cilantro at the last minute and turn with a fork.
Add scallions to sauce and turn gently. Serve over the rice when bubbly & thick.
Crab Cheese Rangoon:
Here is what I did: Crab ain’t free, but I decided to splurge on a can of high-quality large lump crab meat. I mixed it with one 8 oz package of cream cheese at room temperature.
One package of wontons.
Add a small spoonful of crab/cheese mixture in the center of wonton. Moisten the edges with your finger dipped in water. Draw all four corners up and pinch together to form a purse.
Drop in 350’ degree vegetable oil to brown. Only takes a minute. Remove with a Spyder or slotted spoon to drain on paper towel. Give it a minute. They’re hot.
I was flabbergasted at how good this all was. It added greatly to my confidence and belief that all things are possible in the kitchen…..without Jet Lag!