Mongolian Beef
Mongolian Beef
Meat and Poultry
Ingredients
- 12 oz sirloin steak, trimmed of excess fat and sliced across the grain in 1/4-inch wide strips
- 2 garlic cloves, peeled and finely minced
- 1 knob of fresh ginger, peeled
- 1 teaspoon lime juice
- 1 teaspoon fish sauce
- 1tablespoon Fustini's Ginger and Honey balsamic
- 1 tablespoon dry white wine
- 1/2 teaspoon coarsely ground black pepper
- 1 tablespoon Fustini's Ginger Crush olive oil
- 1 cup green onions, sliced diagonally into 1-inch pieces
- 1/4 cup beef stock
- 1 tablespoon soy sauce
- 1 teaspoon hoisin sauce
- 1 tablespoon Fustini's Sesame oil
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons cornstarch
- 2 teaspoons water
Directions
- Place the beef strips in a medium bowl. In a small bowl, mix together the garlic, ginger, lime, fish sauce, balsamic, soy sauce, wine and pepper. Pour marinade over beef and mix well. Allow marinating at room temperature for about 20 minutes, stirring once or twice. Drain the beef in a strainer before stir-frying. Reserving drained marinade.
- Heat a wok or large sauté, pan over medium-high heat and add the olive oil. Add the green onions and stir-fry for 20 seconds. Add the beef to the pan and continue cooking for another 45 seconds. Add the sauce and any reserved marinade and continue to stir until the sauce comes to a boil. Tilt the pan towards you and push the beef and onions up the opposite side of the pan so that the sauce pools in the bottom of the pan. Add the cornstarch and water mixture to the sauce and stir briskly for about 20 seconds, until sauce is thickened. Tilt the pan back to its upright position and stir the beef and onions into the sauce. Remove for the heat immediately. Cover the pan with a large lid and let the contents steam for about 30 seconds. Stir and serve immediate alongside or on top of rice.
- In a small bowl, combine beef stock, soy sauce, hoisin sauce, sesame oil and red pepper flakes. Set aside. Mix the cornstarch and water in a separate small bowl and reserve.
Leave a comment