Mongolian Beef
From wynnebaer 12 years ago
- 30 to make
- Serves 2
This was my first attempt at making this dish at home. Will never go back to paying someone else to make it. Came together rather quickly and was better than take out. Served it over white rice. Adapted from a recipe on Familywok.com
Ingredients
- 1 lb. sirloin steak, sliced thinly shopping list
- 3 tbls. soy sauce, divided shopping list
- 1 tbls. cornstarch shopping list
- 2 cloves garlic, pressed or finely chopped shopping list
- 3/4 cup water shopping list
- 2 1/2 tsp. cornstarch shopping list
- 1 tsp. sesame seed, toasted shopping list
- 1/2 tsp. sugar shopping list
- 1/4 tsp. crushed red pepper shopping list
- 2 tbls. canola oil, divided shopping list
- 3 carrots, thinly sliced (This was in the recipe but I did not add, I used bell pepper) shopping list
- 5 scalloins, chopped and divided (Leave green to garnish shopping list
How to make it
- Cut beef across the grain into long, thin slices.
- Combine 1 tbls. soy sauce and cornstarch with garlic in a
- medium bowl
- Add beef and let sit 10 minutes or so.
- Combine water, 2 tbls. soy sauce, 2 1/2 tsp. cornstarch, sesame seed, sugar and red pepper; set aside.
- Heat 1 tbls. oil in skillet over high heat
- Add beef and stir fry 1 minute; remove from pan.
- Heat 1 Tbsp oil in same pan
- Add carrots and white parts of green onions; stir fry 2 minutes
- Add beef and soy sauce mixture
- Cook and stir until sauce boils and thickens
- Serve over white rice and garnish with greens of scallions
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