Friday, February 7, 2014

Mongolian Beef

It only happens once or twice a year, but I made a beef dish tonight.  If it's Asian, I'm gonna love it.  It's so simple and everything can be made ahead, making this about a 5-minute dish to cook.  Slice the beef ahead of time, mix the sauce, and then saute it just before you're ready to eat.  I served it on rice (noodles or quinoa would be great, too) with some steamed broccoli and potstickers on the side.

MONGOLIAN BEEF (4 servings)

1 Tbsp oil
1 pound steak (flank or sirloin), sliced thinly
3 Tbsp soy sauce
1 Tbsp hoisin sauce
1 Tbsp light brown sugar
1 tsp chili paste, such as sambal oelek
1 tsp minced garlic
1 tsp minced fresh ginger
1 Tbsp cornstarch
1/3 cup water or beef broth
1 tsp sesame oil
1/5 cup green onions, sliced

Heat the oil in a pan over medium-high heat, add the beef and saute until just cooked, about 2-4 minutes.

Add the mixture of the soy sauce, hoisin sauce, brown sugar, chili paste, garlic, ginger, sesame oil, and the mixture of cornstarch and water to the pan and cook until it thickens a bit, about a minute.

Serve over rice, noodles, quinoa, etc. and garnish with green onions.

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