Mar
13
13
You know I love stir fry. :) I’ve already posted Chinese Pepper Steak, Moo Goo Gai Pan, and Thai Garlic Chicken. I’ve mentioned Mongolian Beef before but hadn’t yet posted the recipe. This is one of my favorites, I’ve made it several times and there’s never any leftovers. Finally we have some daylight at dinnertime so I can get fairly decent photos!
Mongolian Beef
Note: This recipe serves 3-4, I always double this recipe.
1/2 lb beef, thin sliced*
1 tbsp sherry cooking wine*
1 tsp cornstarch
2 tbsp plus 1 tsp hoisin sauce
1 tbsp soy sauce
2 cloves garlic, minced*
2 chili or sweet peppers, depending on your tastes (hot or mild), sliced into rings*
6 green onions, cut into 2″ pieces
(I also added 2 stalks of sliced celery to mine, add whatever you want!)
Place beef in a bowl and add sherry cooking wine and cornstarch. Mix together and marinate for 15 minutes. If you are making rice, start it now so that it’s ready when your stir fry is finished. Meanwhile, mix together the 2 tablespoons of hoisin sauce and the soy sauce and set aside.
When beef is ready, add remaining 1 teaspoon of hoisin sauce and mix into beef. Heat a tablespoon of cooking oil in a wok on high heat. Add beef and stir fry for 2-3 minutes, or until no longer pink. Don’t cook too long or it will get tough! If it’s still a little pink it’s ok. Remove the beef to a bowl and return wok to the stove. Add a little more oil to the wok and stir fry the garlic, pepper rings and green onion for 2-3 minutes.
Move the vegetables to one side of the wok, add beef to the other side. Pour the soy sauce mixture into the center and stir a little then combine beef, vegetables and sauce. Stir just a minute or so to combine and serve immediately over rice.
Enjoy!
TIPS: anything marked with an * is noted here :)
peppers: we use sweet peppers because my husband can’t handle the hot stuff. Use chili peppers if you want your dish on the spicier side. I used a colorful variety of sweet peppers in our dish.
peel garlic easily: Place garlic on cutting board. Lay a chef’s knife flat over the garlic clove and hit the flat side once or twice with your hand to smash the clove. Lift the knife and easily remove the skin, now continue to mince.
timing: Stir fry should be served as soon as it’s done. Whenever I have stir fry for dinner I do things in this order:
- slice, cut, chop and measure all ingredients
- set the table for dinner, including utensils, salt, pepper, and hot pad for wok
- marinate the meat if applicable
- get the rice started
- heat up the wok
Only once all this is done do I start cooking.
sherry cooking wine: you can substitute white cooking wine if you like, I have never tried red!
type of beef: the best beef for stir fry is flank steak, sliced very thin and against the grain. For last night’s dinner I used sirloin tip steak, sliced thin against the grain and it was fine.
wow..now I am hungry for stir fry..yummy!
Mmmm, I love Mongolian Beef! Yours looks great.
That looks delicious Amanda! I’m with you, Yayy for lighter and sunnier days with great lighting to take photos with! My photos are always so much nicer in the spring and summer!
This looks really good!
I also love stir fry….I like to try different marinades too. Yours looks very good!!!
YUM-O… this looks so good. Please stop in for a visit, I have something for you!!!
I have to try this one, too! We loved the Moo Goo Gai Pan!! Yum!!
Love a good Mongolian beef recipe. I agree. I would double this recipe too.
Thanks everyone, it was delicious!