mongolian beef
(1 RATING)
This recipe was one I tweaked from one posted in Cooking Light magazine. It turned out so good that my son went back and polished off the entire pan. I decided right then it was one I had to share.
No Image
prep time
30 Min
cook time
10 Min
method
---
yield
4 serving(s)
Ingredients
- 4 tablespoons soy sauce
- 1 tablespoon sugar
- 1 1/2 teaspoons agave syrup
- 4 teaspoons dry sherry
- 4 teaspoons hoisin sauce
- 2 teaspoons rice vinegar
- 1 1/2 teaspoons sambal oelek (ground fresh chile paste)
- 2 teaspoons cornstarch
- 1 1/2 tablespoons minced, peeled ginger
- 1 1/2 tablespoons minced garlic
- 1 pound sirloin steak, thinly sliced across the grain
- 1 medium yellow onions, sliced
- 6 - green onions, cut in 1 inch pieces
- 1 1/2 - red bell peppers, sliced
- 1 1/2 tablespoons peanut or grape seed oil
How To Make mongolian beef
-
Step 1Combine first 8 ingredients in a bowl and set aside. Cut all vegetables, set aside. Slice the meat and put minced ginger and garlic on top. Add 2-3 tablespoons of liquid mixture in with the meat and allow to marinate for at least 15 minutes.
-
Step 2Preheat large skillet or wok on high heat and add peanut or grape seed oil. Add meat mixture and let cook, stirring constantly until meat is brown. Stir in vegetables and stir fry just until they begin to soften slightly.
-
Step 3Add remaining sauce and allow to cook until thickened. Serve over rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes