Mongolian Beef

"Adapted from Cooking Light, December 2009. You can leave out the MSG if you like (it wasn't in the original version), but you will likely need to increase the salt to compensate."
 
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photo by teresas photo by teresas
photo by teresas
photo by Lavender Lynn photo by Lavender Lynn
photo by strawberrybird photo by strawberrybird
Ready In:
15mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Combine soy sauce, sugar, cornstarch, mirin, hoisin, garlic chile sauce, and MSG. Set aside.
  • Heat a large non-stick skillet over medium high heat.
  • Coat with cooking spray.
  • Sear beef strips on both sides, just until brown and slightly carmelized. This may take serveral batches.
  • Set beef aside in a bowl.
  • Add oil to skillet.
  • Add vegetables, garlic, and ginger.
  • Stir fry for a minute or two.
  • Add the sauce and beef.
  • Stir fry for another 30 seconds to a minute, until sauce thickens.
  • Serve immediately with steamed rice or noodles.

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Reviews

  1. Delicious - I used left over steak from our steak dinner the night before and broccoli instead of asparagus. I steamed the broccoli 2 min before adding them to the stirfry, which made them done, but still nice and crunchy. Made for ZWT6
     
  2. This was very tasty, but it didn't taste like what I expected. That might be because I had to make a substitution for the hoisin sauce (I thought I had some, but I didn't!). We will make this again, and properly next time! Thanks for posting.
     
  3. This was wonderful! It is easy to prepare and the flavor is spot on. I made as posted with the exception of cutting the recipe in half. I served it over rice. Oh! almost forgot...I didn't use the msg. I used button mushrooms because I couldn't locate the oyster ones. Thanks for posting. :)
     
  4. Doubled sauce recipe as one hd suggested w/ exception of garlic of ginger. Ginger ws overpowering as written. On day two I cut the garlic and ginger in half - success! Chose to omit asparagus. Opted for sliced baby bella mushrooms and yellow onion. Also doubled Sambal on day 2. Super delicious.
     
  5. We all loved this. We substituted green beans for asparagus, white mushrooms for oyster mushrooms. Next time we would double the sauce. Made for PRMR.
     
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Tweaks

  1. We all loved this. We substituted green beans for asparagus, white mushrooms for oyster mushrooms. Next time we would double the sauce. Made for PRMR.
     
  2. Delicious - I used left over steak from our steak dinner the night before and broccoli instead of asparagus. I steamed the broccoli 2 min before adding them to the stirfry, which made them done, but still nice and crunchy. Made for ZWT6
     

RECIPE SUBMITTED BY

I live near Seattle, WA with my husband of 11 years and our pet ferrets. We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends. In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines. Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy. For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them. I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/AMpageSticker.jpg" border="0" alt="Photobucket"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"><img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg">[IMG] http://i37.photobucket.com/albums/e95/momaphet/Food/banner10.jpg[/IMG]
 
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