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Mongolian Beef


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So this is the first post that will not have an accompanying photo. I know... scandalous. The food was eaten so fast I didn't have a chance to capture the right opportunity. But I had to post the recipe anyway because it's incredibly easy, fast, and loved by 5 children and 2 adults (with a doubled recipe.) I served it on top of warm soba noodles with a side of steamed snow peas and carrots. (I also omitted the chile paste to remove the spiciness.)

Mongolian Beef

2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chile pasted with garlic
1/4 teaspoon salt
2 teaspoons peanut oil (or sesame oil)
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, chopped

Combine first 8 ingredients, stirring until smooth. Heat oil in a large nonstick skillet over medium-high heat. Add minced ginger, garlic and beef; saute for 2 minutes or until beef is no longer pink. Add green onions; saute 30 seconds. Add soy sauce mixture; cook one minute or until thickened, stirring constantly. Yield: 4 servings.


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