Mongolian Beef Stir Fry
From jo_jo_ba 9 years agoIngredients
- 3 tbsp San-J Mongolian Sauce, divided shopping list
- 1 tbsp San-J Szechuan Sauce shopping list
- ½ tsp sesame oil shopping list
- 2 tbsp red wine shopping list
- ¼ cup gluten free, low-sodium beef broth shopping list
- Pinch chili flakes shopping list
- 1 clove garlic, minced shopping list
- 4 oz cooked steak (I used leftover grilled sirloin), sliced into strips or cubed shopping list
- 1 tbsp sweet rice flour (or cornstarch), divided shopping list
- 2 tsp coconut oil shopping list
- 1 lb frozen stir-fry vegetables (your favourite brand) shopping list
- 1 cup cooked brown basmati rice, for serving shopping list
How to make it
- In a bowl, whisk together 1 tbsp Mongolian Sauce, Szechuan Sauce, sesame oil, wine, broth, chili flakes and garlic.
- Add the cooked beef, cover and marinate for 24 hours.
- Drain beef, reserving marinade, and pat with paper towel to dry slightly. Toss with half the sweet rice flour.
- Whisk remaining flour into the marinade, along with remaining Mongolian Sauce.
- Melt oil in a wok or deep saute pan over high heat.
- Add the dredged meat and cook, stirring constantly, 1 minute.
- Add vegetables and cook 7-8 minutes, until tender.
- Whisk the sauce mixture again and pour into the wok.
- Cook, stirring often, until sauce thickens and coats the vegetables and meat.
- Serve immediately over rice.
People Who Like This Dish 2
- DaleInCO Centennial, CO
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
- Show up here?Review or Bookmark it! ✔
The Groups
-
Gluten Free No Wheat
241 members -
Original Recipes
144 members -
No Sugar Low Sugar Cooking
94 members -
Unusual Combinations
82 members -
Nut Free
5 members -
101 A Celiac Gluten Free Place
171 members -
Tried And True Recipes
41 members -
Gluten Free
25 members -
Gluten Free Casein Free
16 members
Reviews & Comments 1
-
All Comments
-
Your Comments