Wednesday, December 30, 2009

Recipe: Mongolian Beef

2 tablespoons low-sodium soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons red cooking wine
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chile paste with garlic
1/4 teaspoon salt
2 tablespoons peanut oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 pound flank steak, thinly sliced across the grain
4 medium green onions, cut into 2 inch pieces

Combine first 8 ingredients, stirring until smooth.

Heat peanut 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.

Serve with rice noodles or rice.

Makes 4 servings.

Cooking Light, December 2009 with some modifications I made.
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