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Monday, December 26, 2011

Mongolian Beef

It's been nearly impossible to cook, much less blog the recipes over the past few weeks! The holidays seem to be more time-intensive every year and being pregnant with two kids certainly didn't ease that typical rush. I honestly don't even remember what I've cooked over the past few weeks, but I do vaguely remember this one?! I didn't remember it being spicy enough last time, so I tried to kick it up a bit - and yes, my efforts were successful.

Spicy Mongolian Beef
1/4 cup soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
2 teaspoons white sugar
1 tablespoon minced garlic
1 tablespoon red pepper flakes (optional)
1 pound beef flank steak, thinly sliced
1 tablespoon peanut oil
Assorted veggies (I used broccoli and carrots this time - the photo below is from the last time I made it)

  1. Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl.
  2. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
  3. Heat peanut oil in a wok or large, nonstick skillet over high heat. Stir in the beef. 
  4. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes. 

1 comment:

Gretchen said...

Do you cook your veggies separate and just add them at the end?

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