Prime Rib Mongolian Beef

Step 1

Slice your leftover prime rib portion against the grain into bite size strips, angling your knife at a 45 degree angle while slicing for wider cuts. Place the sliced meat into cornstarch and coat evenly, let the coated beef strips sit for 10 minutes with the cornstarch on them.

Step 2

Heat the first 1 tablespoon portion of the vegetable oil in a saucepan over medium low heat. Add the minced ginger and minced garlic for a quick 30 second cook, stirring frequently, and then add soy sauce, water, and dark brown sugar.

Step 3

Increase heat to medium and bring the sauce to a boil until the sugar dissolves completely, about 2 minutes. Remove from heat and set aside (or transfer to a heat-safe measuring cup if using the same skillet as frying the beef in).

Step 4

While the meat is sitting in the cornstarch, heat up your wok or skillet at a medium heat. Add the second portion of 2 tablespoons vegetable oil to heat it up, making sure that it is hot, but that it doesn't start smoking.

Step 5

Add the sliced beef, shaking excess cornstarch off if necessary. Cook for approximately 2 minutes, stirring to ensure even cooking, or long enough to get color on the edges of the strips. Using a slotted spoon, remove the beef to a wire cooling rack over paper towels. Drain or wipe out excess oil from your wok (or skillet) and return the wok to the heat.

Step 6

Add the meat back to the wok and cook for one minute (still on medium heat). Add the sauce and cook, stirring frequently, for an additional 1-2 minutes until thickened.

Step 7

Remove from heat when done and serve immediately. Garnish with chopped green onion and/or sesame seeds if desired.