Mongolian Beef. Simple, quick, and utterly delicious. Move over, PF Chang’s, you’ve got some serious competition!
See the related blog link for a vegetarian/vegan version.
Add some oil to a hot wok or heavy skillet. Lightly coat the beef strips in cornstarch and shake to remove excess. Add beef into the hot oil. Stir-fry beef until caramelized on both sides. Remove the meat from the wok and set aside. Discard all but 2 teaspoons of the grease.
For the sauce: Add the ginger and garlic to the wok and stir-fry for about 30 seconds. Add remaining sauce ingredients, except for the green onions. Let the sauce simmer for 2 minutes, until sauce begins to thicken.
Return beef to the sauce and stir to coat. Add the green onions and stir again to coat. Simmer for 1 minute or just a bit longer until sauce thickens. Serve immediately with steamed rice and/or crispy fried cellophane or rice noodles.
You must be logged in to post a review.
Very tasty, be sure to have your sauce ingredients ready to go this is a quick cook!
Just made this dish. Very good, but a little on the sweet for our taste. I think that next time will use 1/4 cup of brown sugar, or even less. We added broccoli and that helped “up” the veggie content. Overall, very good and will make again with the minor sugar adjustment.
Prep: Cook:
Serves: 4 Level: Easy
by Cooking Up Memories in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Chanda | My Farmhouse Table in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.