Mongolian Beef
By á-18327
Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.
Rate this recipe
4.5/5
(57 Votes)
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
Details
Cooking time 20mins
Preparation
Step 1
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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