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Mongolian Beef |
I love Mongolian beef. Mongolian beef is not really Mongolian at all. It is a popular dish in Chinese restaurants in the United States. I think it is delicious. It is an amazingly easy dish to make at home. I like it so much that I finally measured the ingredients and wrote down the amounts. You can adjust the seasoning and make it hotter. I slice the steak while it is still slightly frozen (it is easier to slice that way). I start the rice before making the stir fry because the rice takes a lot longer to cook than the stir fry.
1/4 Cup of Soy Sauce (I use low sodium)
1 Tbsp of Hoisin Sauce
1 Tsp of Sesame Oil
2 Tsp of Canola or Vegetable Oil
2 Tsp of Sugar
4 Cloves of Garlic, Minced
Red Pepper Flakes or Sriracha Sauce, To Taste
2 lbs (.9 kg) of Sirloin Steak, Thinly Sliced
1 Tbsp of Canola or Vegetable Oil
4 Green Onions, Thinly Sliced
Combine the first seven ingredients together. Add the sirloin and marinate for one hour to overnight.
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Marinating beef |
Heat the oil (I add a couple of drops of sesame oil) to a large skillet or wok over high heat.
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Stir frying the green onions |
Add the green onions and stir fry for about seconds and then add the beef and marinade. Stir fry until the beef is no longer pink about 5 minutes.
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Stir frying the beef |
Serve over rice.
The bottom line: will I make this again? I love this. Yes. Probably this weekend. So easy and so yummy...
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