I love stir fry. I love that you can throw whatever you want into a pan, mix up some soy sauce and rice vinegar, and like magic, you have a delicious dinner. I am not an expert on Asian cooking – so I am not sure why this dish is called Mongolian Beef – because to me it looks pretty much like all the other stir fries I make, but I will go with it. I found this recipe in Cooking Light and adapted it slightly below to what I had in the house. The sauce was flavorful, the beef was tender, and it took less than 15 minutes to prepare from start to finish. For a week-night dinner after working all day, it can’t be beat. I know it would taste excellent with either chicken or pork as well.
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 teaspoons dry sherry
- 2 teaspoons hoisin sauce
- 1 teaspoon rice vinegar
- 1 teaspoon chile paste with garlic
- 1/4 teaspoon salt
- 2 teaspoons peanut 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, cut into 2-inch pieces
Combine first 8 ingredients, stirring until smooth.
Heat peanut oil in a large non-stick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.
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