Sunday, January 15, 2017

Mongolian Beef for Two

Printable Version (Recipe Only)

Sometimes it's just Hubbalicious and me, which is why I have these occasional recipes for two.


This recipe is easily doubled, but you'll still want to stir fry in smaller batches to get the best result (as is generally the case for stir-frying on a regular home stove rather than a commercial range - you want as high a heat as you can get and too-big batches of ingredients dilute the heat too much for optimal stir-frying).

For example, if you double the recipe, do the beef in four equal batches, and the veg in two batches. It'll still be good if you're in a hurry and cook all the veg at once and all the beef at once, but it'll be even better if you do it the other way. :)

Mongolian Beef for Two
Makes 2 Servings
Time: 30 minutes
Printable Version

- 1 pound skirt steak, sliced into roughly 1/4-inch thick pieces on an angle
- 2 teaspoons corn starch
- 1.5 Tablespoons oyster sauce
- 1 Tablespoon low sodium soy sauce
- 2 Tablespoons minced garlic
- 1 to 2 Tablespoons sugar, depending on how sweet you like things
- 1 Tablespoon chili garlic paste (sriracha works in a pinch)
- 1/2 Tablespoon vinegar
- oil
- 1/2 a medium onion, sliced into 1/4-inch thick slices
- 2 green onions, cut into 1.5-inch segments

*If you're going to have this with rice and you need to make a fresh batch, best to get the rice going before you start on the Mongolian Beef.

1) In a medium to large bowl, mix the beef, corn starch, oyster sauce, soy sauce, garlic, sugar, chili garlic paste, and vinegar together, making sure to thoroughly and evenly distribute the seasonings throughout the meat. (I prefer clean hands for this purpose.) Let it sit for at least 10-15 and up to 30 minutes to soak up the flavor.

2) In a wok or large saute pan, bring 1/2 Tablespoon of oil to high heat and quickly stir fry onions and green onions just until the onions start to turn translucent. Set aside on a plate.

3) Keeping the heat high, stir fry the meat in two equal batches for 3 minutes or so (until the meat is done) with 1/2 Tablespoon of oil per batch. You can set aside the first batch on the plate with the veg while you stir fry the second.

4) When all the meat is cooked, put it all back in the wok or pan, and add the onions.

5) Give everything a few quick tosses or folds to make sure all the components get seasond.

6) Enjoy over steamed rice. :)

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