Menu Enter a recipe name, ingredient, keyword...

Mongolian Beef

By

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

Google Ads
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

You'll also love

Review this recipe

Beef Shawarma Barbecued Beef Brisket Recipe