Mongolian Beef

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.

Marinating beef

Heat the oil (I add a couple of drops of sesame oil) to a large skillet or wok over high heat.

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.

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...