In a bowl combine the sugar, ginger, garlic, broth, tamari and Sriracha. Cook about 2 minutes a side or until the edges are a deep golden color and are crispy. Stir in the peppers and cook for an additional 1-2 minutes. Transfer to a paper towel lined plate and repeat (still in small batches) with the remaining steak. Better than takeout sweet and sour chicken. If you would like to share a recipe, please re-write the recipe in your own words and link back to the original post. This was delicious! document.head.appendChild(s); 2 tablespoon minced fresh ginger root (about one 2-inch piece, peeled) Learn how your comment data is processed. This easy 30 minute Mongolian beef stir-fry is fresh, flavorful and ready to go in a hurry! looks delicious! This site uses Akismet to reduce spam. It’s thick and fragrant. mcsfInited=!1; FOR THE BEEF: it. Pour in the sauce and bring to a boil, then pour in the cornstarch slurry while whisking. Whisk the Mongolian Beef Sauce ingredients together consisting of soy sauce, water, brown sugar, Asian sweet chili sauce, rice wine, hoisin, pepper, sriracha and cornstarch. What kind of pan are you using? Depending on the thickness of your chicken, you may need to cook it a bit longer during that initial browning process. To serve, sprinkle with chopped scallions and toasted sesame seeds, if desired. In medium bowl, whisk together the orange juice, soy sauce, brown sugar, hoisin sauce, rice wine, ginger, miring, chili garlic sauce, fish sauce, ... Slice the steak into 1/4 inch wide strips … There seems to be some directions missing in this recipe. Love this. } Cook for an additional 2-3 minutes tossing a few times to allow the sauce to thicken and caramelize. This simple weeknight Mongolian Beef Stir-Fry has thin slices of steak tossed in cornstarch and quickly fried until crispy. Begin by cutting your meat against the grain to break up the muscle fibers, which will give you a more tender texture. It’s one of our faves! Stir Fry is so simple to make and delicious too! Your email address will not be published. To serve, top the stir fry with sliced green onions and toasted sesame seeds, if desired. Typically what happens is that what meal I schedule to make isn’t necessarily what I feel like making come Wednesday or Thursday. If you’re using any other type of meat just make sure that you cook it fully and do your best to get a good sear on it. This should last in the freezer for up to 4 months. Toss the strips of beef in the corn starch and let them sit on the cutting board for 15 minutes. Add the beef to the vegetables. It was a real hit. This is one of my favorites!! Didn’t like the smell like I thought I would. if(mcsfInited)return;mcsfInited=!0;console.log("load maichimp files"); Instructions. That makes me so happy! Here’s how to make it: Can you believe how easy that is? I can’t wait to make it, just need to get some of the chinese condiments. When making any beef stir-fry recipe, I slice the steak really thin. I made this tonight and it was a huge hit with the family and so easy. This will ensure your beef is not chewy and stays tender during the cooking process. Thanks for the recipe! What I love about Mongolian Beef is it’s much less spicy than true Szechuan Beef. Heat oil a large wok or 12-inch chefs pan on medium-high. Adding this to our dinner rotation! Add the sauce, stir, and allow everything to cook for an additional 2 minutes before removing from the heat.