Thursday, May 19, 2005

Mongolian Beef

Mongolian Beef (Adapted from CL)

4 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons cornstarch
1 tablespoon plus 1 teaspoon dry sherry
1 tablespoon plus 1 teaspoon hoisin sauce
2 teaspoons rice vinegar
2 teaspoons chile paste with garlic
1/2 teaspoon salt
1 1/2 tablespoons peanut oil
16 ounces (1 pound) sirloin steak, thinly sliced across the grain
4 garlic cloves, minced
1 tablespoon minced fresh ginger
3 to 6 green onions, sliced into 2" pieces

In a medium bowl, whisk together soy sauce, sugar, cornstarch, sherry, hoisin, vinegar, chile paste and salt.

In a large skillet, heat oil over medium-high. Stir in beef, garlic and ginger - cook until beef is browned, stirring to crumble, about 2 to 3 minutes. Stir in green onions - cook, stirring, for 1 minute. Pour in soy mixture and cook, stirring, until thickened, about 1 minute.

Serve over hot cooked rice or noodles.

Makes about 4 servings.

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