Mongolian Beef
2 Tbsp Sesame Oil
3 tsp minced Ginger
4 Cloves Fine Chopped Garlic
1 C. Soy Sauce
1 C. Water
1C. Brown Sugar
1 Medium Shallot, chopped
2 large Bell Peppers
1 Pkg of Lean Ground Turkey or Beef (20 ounces of Turkey, 1 pound of Beef)
2 1/2 cups dry Jasmine or White Rice
Add Sesame Oil to pan on medium heat. Add chopped Shallot, Garlic and ginger. Lightly cook until onions just start to carmelize (turn light brown)
Add soy sauce, water and sugar. Dissolve sugar fully first then raise heat to medium high. and lightly boil while stirring for 5 minutes.
Here's where the sauce gets tricky. You need to thicken it, but not to much. You want to have a good mixture so that there is plenty of sauce to coat the rice. You can thicken your sauce in several ways. The easiest method is with a little corn starch but that increases the "saltiness". Some people like that and that is ok. The easiest method is to make a small "roux". This is essentially some hot oil or grease with flour mixed in. We used some of the drippings from our ground turkey we cooked to make a roux. If you have instant brown gravy, you could also thicken it with that but that will also have alot of sodium.
So, once you hit that 5 minute mark, you'll need to lightly thicken the sauce. Make sure before you start thickening, that you reduce the heat to medium. Once thickened, remove from heat. Add your chopped peppers and meat. Stir, cover, set aside.
With the beef and sauce set aside, cook your rice. Make sure the rice absorbs most of the water or else it will thin the beef sauce.
When rice is complete, add sauce and meat mixture, thoroughly mix together, divide immediately and dry at 125. I recommend you dry on parchment paper. It will go quicker and allow you to turn the rice over a few times to completely dry.
Add one dry cup to a quart freezer bag. In camp add one cup boiling water, cozy for 8 minutes. This recipe also goes well with roasted unsalted peanuts.
Enjoy
