Wednesday, March 9, 2011

mongolian beef


I love this recipe. The flavor is nice and strong with a good amount of spice yet it has a mild sweetness. It was just what I needed to go with our fried rice.

mongolian beef (Cooking Light Magazine, December 2009)
2 tablespoons low-sodium soy sayce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chili paste with garlic
1/4 teaspoon salt
2 teaspoons peanut oil
1 tablespoon minced peeled fresh garlic
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces

Combine the first 7 ingredients, stirring until smooth. Heat oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic and beef, saute for 2 minutes or until beef is browned. Add green onion pieces; saute 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly. Yield: 4 servings.

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