Wednesday, April 6, 2011

Mongolian Beef Stir Fry

DH and I both love Chinese food.  This was just as good as anything you get in a restaurant, with a lot less fat.  I planned to take leftovers in my lunch tomorrow, but we devoured it!

Inspired by

Stir fry ingredients:
1 lb beef, thinly sliced across the grain
Handful of snow peas
6 cremini mushrooms
Handful of bean sprouts
6 green onions, sliced into 1 inch sections
Vegetable oil to cover bottom of wok

Sauce ingredients:
1/2 cup soy sauce
1/2 cup water
2 cloves garlic, minced
3/4 cup dark brown sugar
2 cloves garlic, minced
1 tbsp flour

1. Whisk sauce ingredients together in medium bowl and set aside.
2. Add oil to wok. Heat over medium-high until shimmering. Add beef and stir-fry 2 minutes, or until browned on both sides. Add snow peas and mushrooms.  Stir-fry 2 minutes.
3. Pour off oil. Add sauce and bean sprouts. Cook until sauce just begins to boil. Serve over rice or noodles.
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1 comment:

  1. Wow! This Beef Stir Fry looks very delicious! I will show this recipe to my wife and ask her to cook this so that I can taste this great dish. Anyway, thank you for sharing!



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