Mongolian Beef

Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.

Photo by Judith B.

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons lower-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 (such as sambal oelek)

  • 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

Directions

1. Combine first 8 ingredients, stirring until smooth. 2. Heat peanut oil in a large nonstick 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. Note: This recipe originally ran in Cooking Light December, 2009 and was updated for the November, 2012 25th anniversary issue. Bruce Weinstein and Mark Scarbrough, Cooking Light NOVEMBER 2012

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