Mongolian Beef and Rice

I'm missing my Asian friends. It's true. It's been two weeks since I left Samford (and my favorite Chinese exchange students) for the summer, and the Asian influence in my life has decreased dramatically. But that is a good thing for you, dear readers, for from that heartache was born a Mongolian Beef and Rice recipe that rivals the PF Chang's dish of the same name.

Mongolian Beef & Rice

Ingredients

One ribeye steak

1 teaspoon vegetable oil

1/2 teaspoon minced ginger

3/4 tablespoon minced garlic

1/5 cup soy sauce

1/4 cup water

1/4 cup dark brown sugar

Directions

1. Slice flank steak into cubes. Pan-sear until brown. (No need to marinate.)

2. Heat vegetable oil, minced ginger, minced garlic, soy sauce and water over low heat. Add brown sugar. Let simmer for 2-3 minutes.

3. Add the sauce to the pan-seared steak and let simmer.

4. Serve over rice.

Happy year of the dragon, y'all.

--Alyssa