Mongolian Beef & Ginger Orange Cocktail

Published 04/21 2014 07:22AM

Updated 04/21 2014 06:07PM

Mongolian Beef over Rice & Ginger Orange Cocktail

Mongolian Beef

2 lb. beef tips, chef’s choice
¼ cup Argo® Cornstarch
2 tablespoons chopped garlic, halved
2 teaspoons vegetable oil
1 teaspoon fresh ginger root, grated
½ cup soy sauce
½ cup water
2/3 cup dark brown sugar
6 stalks green onion, sliced 2 in. thick
Pinch black sesame seeds, garnish

•Slice the beef into thin strips and place them in a medium bowl; toss with half the garlic and the Argo® Cornstarch. Set aside.
•Heat oil in a medium skillet over medium heat. Stir in rest of the garlic and the ginger and cook for about 30 seconds.
•Stir in soy sauce, water, and brown sugar. Raise the heat until the mixture boils and the sugar has dissolved, about 4 minutes.
•Drop in beef a handful at a time. Stir and let cook until beef is done.
•Add green onion (mixture will thicken as green onion is added). Cook another 2 minutes.
•Garnish with a pinch of black sesame seeds and serve over rice and enjoy.

Ginger Orange Cocktail
Ginger root, grated
2 oz. whiskey
1 oz. Mirin
1-1¼ oz. Gran Marnier
1 oz. Ruby Red Grapefruit Juice
¼ oz. cherry juice
Ginger Ale to top off drink
1 orange slice, garnish

•Fill shaker and glass with ice.
•Add ginger root, whiskey, Mirin, Gran Marnier, Ruby Red grapefruit juice and cherry juice to shaker; place lid on and shake.
•Pour into glasses leaving enough room to pour ginger ale over the top.
•Garnish with orange slice and serve.

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