Mongolian Beef Stirfry

 

Ingredients:

6 to 8 Oz. Beef for stirfry.
2 Tbsp soy sauce.
1 Tbsp corn starch.
1 Tbsp hoisin sauce.
1/2 Tbsp sambal oelek.
1 Tbsp dry sherry.
1 Tbsp rice vinegar.
1 Tbsp brown sugar.
1/4 Tsp salt.


3 Green onions. Cut into half-inch pieces.
1 Handful asparagus cut into 1 inch pieces..
1 Tbsp minced ginger.
3 Cloves of garlic, minced.

Directions:

Combine soy sauce through salt in a medium bowl. Whisk until smooth.
Cook until the beef is just pink and set aside.
Add the vegetables to the wok and stirfry until crisp tender.
Return the beef to the wok and mix.
When heated again, add the soy sauce mixture and cook until it thickens.

When heated, serve over jasmine rice

 

Notes:

This recipe is from Cooking Light, November 2012. It is adjusted tor two servings.

I have increased the amounts some from the original recipe.

And I added the asparagus. Leave it out if you want.

For some reason, the orginal recipe used 16 green onions. That seemed excessive, so I reduced the amount. It seemed OK.

I also changed the sequence. In the original, the beef was cooked with the garlic and ginger. Then the onions were added for 30 seconds, followed by the soy mixture and cooked to completion. I can't imagine 16 onions cooking in 30 seconds.