I am big fan of Cooking Light. They always have recipes that my whole family will enjoy, and they are good for you. The November issue came and it was the best recipes of the last 25 years. So there was plenty of recipes I missed, but some that I remember seeing and wanting to try the first time around. So now I have a magazine full of post its for me to make my way through.
This was one of the firsts I tried. You all know I am a fan of stir fry, and Asian style dinners. We have a freezer full of beef, so this was an easy decision to try right away. I served mine over rice instead of the suggested rice noodles. It same together in less than 20 minutes, so it worked out great for a night we had football practice.
I have not ever had Mongolian Beef before, but now I look forward to trying it next time we order Chinese. There was lots of flavor in the sauce, the meat was tender, and it was something everyone liked. Even my 7 year old who doesn’t really like steak ate this. My husband appreciated having the leftovers for lunch the next couple days as well.
- 4 Tbls low sodium soy sauce
- 2 tsp sugar
- 2 tsp cornstarch
- 4 tsp cooking sherry
- 4 tsp hoisin sauce
- 2 tsp rice vinegar
- 2 tsp chile garlic paste
- ½ tsp salt
- 1 Tbls peanut oil
- 1½ inch piece of ginger, grated
- 3 cloves garlic, grated
- 1 pound sirloin steak, sliced thinly across the grain
- 1 bunch green onions, sliced in 2 inch pieces
- White Rice, cooked
- Using a 1 cup liquid measuring cup combine soy sauce, sugar, cornstarch, sherry, hoisin sauce, rice vinegar, chile garlic paste, and salt. Whisk until smooth.
- In a large skillet heat peanut oil over medium high heat. Saute the sirloin, ginger and garlic for a few minutes until the beef is browned. Add the green onions, and cook for 1 minutes. Stir in the sauce mixture, cook for a couple minutes until thickened; stirring constantly.
- Serve over white rice.