Monday, February 21, 2011

Mongolian Beef

This was a pretty good asian dish.  I'm notoriously terrible at asian cooking, but this one was good enough to make again.  Next time I will use the veggies I listed below:

  • 500 g beef, thin sliced (I used sirloin, 4 steaks should be good)
  • 2 tbsp sherry cooking wine
  • 2 tsp cornstarch
  • 4 tbsp plus 2 tsp hoisin sauce
  • 2 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 red capsicum, sliced into strips
  • 1 broccoli head
  • 1 zucchini, in sticks
  • 6 green onions, cut into 2" pieces
Place beef in a bowl and add sherry cooking wine and cornstarch. Mix together and marinate for 15 minutes. If you are making rice, start it now so that it's ready when your stir fry is finished. Meanwhile, mix together the 4 tablespoons of hoisin sauce and the soy sauce and set aside.

When beef is ready, add remaining 1 teaspoon of hoisin sauce and mix into beef. Heat a tablespoon of cooking oil in a wok on high heat. Add beef and stir fry for 2-3 minutes, or until no longer pink. Don't cook too long or it will get tough! If it's still a little pink it's ok. Remove the beef to a bowl and return wok to the stove. Add a little more oil to the wok and stir fry the garlic,veggies, and green onion for 2-3 minutes. 

Move the vegetables to one side of the wok, add beef to the other side. Pour the soy sauce mixture into the centre and stir a little then combine beef, vegetables and sauce. Stir just a minute or so to combine and serve immediately over rice. 


No comments:

Post a Comment