Ingredients
-
2
-
1
-
1
-
2
-
2
-
1
-
1
-
1/4
-
2
-
1
-
-
-
-
-
Directions
Glazed Mongolian Beef,This is adapted from cooking light. I have made it for family and friends a few times and it is full of great flavor. Quick, easy, and yummy!,We really enjoyed this. I did not have any cooking sherry so many I subbed with apple cider vinegar . Still tasted fantastic. I did stir fry the meat and veg separately just to make sure beef was not overcooked. Will make often. Oh, I did double sauce and think it was needed.,This dish is a big hit in my house with my picky eater kids. I prep the sauce ahead of the time and place in a plastic bag and the other ingredients in another bag then freeze it for when i am ready to cook it. I did use flank steak, but will try the sirloin next time. The first time i made this, the meat was a little tough so when i made a second time, i pounded the meat to flatten it out. This helped quite a bit.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Whisk Together the First 8 Ingredients in a Small Bowl. |
|
2
Done
|
Heat Peanut Oil in a Large Nonstick Skillet or Wok Over Medium-High Heat. Saut Ginger, Garlic, and Beef For About 2 Minutes or Until Beef Is Browned. |
|
3
Done
|
Add Green Onion Pieces and Saut For 30 Seconds. |
|
4
Done
|
Add Soy Sauce Mixture and Cook 1 Minute or Until Thickened, Stirring Constantly. |
|
5
Done
|
Serve Over Rice. |
