Mongolian beef


1/4 C corn starch
1 lb beef, sliced thinly
2 T oil
2 T ginger, grated
2 T garlic, minced
1/4 C tamari
1/4 C water
1/4 C brown sugar
oil for frying
1/4 C San-J Szechuan sauce
1/4 C water
1 carrot, peeled and sliced
1-2 stalks celery, sliced
2-3 leaves napa cabbage, chopped into 1″ squares
1/2 yellow onion, sliced
1 bunch green onions, chopped into 1″ long pieces
1 T salt


  1. Toss gently together to coat beef and cornstarch.
  2. Heat oil; add garlic and ginger and sauté until garlic is golden. Immediately add tamari, water, and brown sugar. Stir and bring to a brisk boil; reduce heat and simmer the brown sauce for a few minutes to thicken.
  3. In a wok, heat an inch of oil. Fry beef in small batches until crisp and browned on the edges; add to a bowl containing Szechuan sauce to marinate once cooked.
  4. Remove wok from heat and discard oil. Return the wok to heat and add 1/4 C of water to deglaze. Using a metal spoon, scrape up the fond from the bottom of the wok.
  5. Add vegetables to the wok and cook until carrots begin to soften, 5-7 minutes.
  6. Add back to the wok the beef, the Szechuan sauce marinade, and the brown sauce. Bring to a boil, then reduce heat to simmer. Add salt to taste. If the sauce needs additional thickening, use a few teaspoons of a cornstarch and water slurry.