Monday, February 24, 2014

Basic Mongolian Beef

Jon has asked for months that I begin putting a few of our family meals onto the blog, but here's the thing, they require an organized approach--especially when making Asian or Chinese dishes. 

This is indeed a great recipe for one of Jon's favorite meals which I found in Cooking Light years ago--and which quickly became a family favorite. 

1. Read the recipe first. 
2. Make triple batch of sauce.
3. Have all components prepped and ready before firing up the skillet. 
4. If you don't like spicy, reduce hot sauce.

Prep time: 15 minutes
Cooking time: 10 minutes
Cooking rice: White 15-20 min / Brown 45 min

Large Non-stick skillet
Wooden spoons or tongs

1 lbs sirloin steak, thinly sliced

10 - 12 oz of button, portobello or shiitake mushrooms, sliced
8 - 10 green onions, coarsely sliced
2 Tbls garlic, chopped or minced
2 Tbls ginger, minced or grated
2 Tbls peanut or vegetable oil

2 Tbls low-sodium soy sauce
3 Tbls Hoisin sauce
1 tsp Salem Oelek garlic chile sauce
1 tsp corn starch
2 tsp rice wine vinegar

1. Wash your hands frequently.
2. Slice steak against the grain into long, thin strips. Set aside.

3. Slice your green onions, mince garlic and grate ginger. Set aside.

4. Clean and slice mushrooms. Set aside. 
5. Make the sauce by whisking all sauce ingredients together.

6. Have everything ready to begin!  Heat the skillet with oil over MEDIUM-HIGH heat.

7. Add garlic, ginger x 2-3 minutes.

8. Add mushrooms and sear x 2-3 min.

9. Add meat and sear x 4-5 minutes.

10. Add green onions.

11. Add sauce and then reduce heat to SIMMER until rice is ready to serve!

12. Have your rice ready and begin serving.

If it's not perfect first time around, try it again, because this is a recipe worth making.

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