Mongolian Beef only takes 15 minutes and is a delicious dinner – Beef strips covered in a thick, scrumptious sauce – serve over rice with one or two sides
It is a new week and if you are are anything like me, the Monday blues have already struck ! Hopefully I can make it a little better with this quick and easy dinner recipe.
Only 15 minutes people ! This Mongolian Beef recipe has been a favorite to add to our weekly menu for quite some time now.
I have mentioned before that I do not really like repeating a dish during the same month, and just about never in a two week rotation.
BUT, we do have our favorites ! Mongolian beef is one of them and another dinner dish we never mind having more often during the month (or 2 weeks) is our Sweet and Sour Chicken Stir-Fry.
I normally start by cooking the rice as the Mongolian beef is so quick to make. This way I can correctly time the rice and the beef to be done at the same time.
And if you like a spicier version, feel free to add one or two finely sliced chilies when frying the beef. Or dried Chili Flakes can be added to the sauce.
We prefer no fresh chilies, although now and then I do add the Dried Chili Flakes to the sauce. Usually when my daughter’s fiance is also over for dinner. He is a 100% lover of any hot-n-spicy food !
The Spring Onions add just that final touch, not only in flavor, but looks great too. And by now you should know that I am a firm believer in the saying that says “a person eats with his/her eyes first”.
This is also one of the recipes which I place under “all seasons”. During Summer we might have the Mongolian beef on it’s own, depending on the appetizer (if any) and the dessert we are having after the main meal.
But a crunchy salad or steamed Broccoli are delicious sides, especially if you do not have an appetizer and/or dessert.
On a chilly evening, I prefer one or two vegetable sides. This varies according to whatever I have on hand or is in season at the time.
Mongolian Beef Recipe
- 1 cup Beef Stock
- 2 TB Soy Sauce
- 1 TB Cornflour ( Cornstarch )
- 1 TB Sesame Oil
- 1 TB Hoisin Sauce
- 2 TB Vegetable Oil
- 675 g Rump Steak or Sirloin, sliced ( 1 1/2 pounds )
- 4 Spring Onions chopped
Whisk together all the Sauce ingredients and set aside
Heat the Oil over high heat in a skillet - stir-fry until done - remove from skillet and keep aside
Add the Sauce to the same skillet - cook until the Sauce thickens (about 3- 5 minutes) - return the cooked Beef strips and heat through
Serve over Basmati Rice topped with chopped Spring Onions
Linking up at: WEEKEND POTLUCK – Sweet Little Bluebird
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