Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil. Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.
All Rights Reserved. Mongolian Beef and Spring Onions. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Mongolian Beef and Spring Onions jjay. Mongolian Beef and Spring Onions anthony bmwsoldat. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Heat the vegetable oil in a deep-sided skillet or wok to degrees F degrees C.
I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review jeff Rating: 5 stars. But way too sweet. What I did the second time was to simply add tablespoons of the brown sugar until I found the right balance between the sweet and salty.
Two tablespoons were enough for me. Read More. Most helpful critical review mikemikemike. Rating: 3 stars. Easy to make and flavorful. Signup for all the new recipes to be sent to your inbox on Saturday morning! Best recipes from the last 25 years sounds great.
And so does this Mongolian beef. Will have to try soon. Love it! This is one of my favorite dishes to order when we eat out at thai places! As a kid, I enjoyed Mongolian beef dishes, and I believe this recipe will take me back to my childhood again!
I am so digging the November issue too! And this is a definite must make on my list! I love trying different Chinese dishes at home. So much healthier! Oh darn. I just made something similar for lunch today.
I wish I had seen this in time! It looks great and I love that I have all the ingredients. Love that you secured a healthy version. Always a favorite when we go to PF Changs. Looks tasty!! This looks great, Erin! Love restaurant dishes at home, they are almost always healthier, and tastier. Love how quick this is! Cooking Light recipes were some of the first I tried when I was learning how to cook—they were always winners.
Your Mongolian Beef sounds delish! You can order the Hoisin sauce online, and I can find it at my Walmart and Target grocery stores in the Asian aisle. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Notify me via e-mail if anyone answers my comment. This site uses Akismet to reduce spam. This post may contain affiliate links.
Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. This is asolid recipe but for those who want more tender pieces of meat I suggest velveting the meat with baking soda regardless of the cut of meat you purchase.
I realize cornstarch helps with this process but the additional velvet with baking soda just adds to the texture similarly that you would find in a restaurant. Unpopular opinion: you can do without cornstarch completely and just velvet with baking soda. Very good. A little messy but worth it. I imagine when you have cooked it more than once its less messy. Husband was a big fan. Thank you. Show More Comments. Friend's Email Address. Your Name.
Your Email Address. Send Email. Skip to content It's finally here! Mongolian Beef Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant. Yield 4 servings. Prep Time 10 minutes.
Cook Time 15 minutes. Total Time 25 minutes. Course Main. Cuisine Chinese.
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