Mongolian Beef for Two
Mongolian Beef for Two

Mongolian Beef for Two - Loved ones warmth and closeness is usually obtained in uncomplicated ways. A single of them is cooking and serving meals for the loved ones. As a housewife, certainly you do not desire to miss a meal collectively suitable? Cuisine may also be the key to a delighted household, several feel homesick for the reason that their cooking has been located elsewhere.

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Mongolian Beef for Two is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It's simple, it's fast, it tastes yummy. Mongolian Beef for Two is something that I have loved my whole life. They're nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have mongolian beef for two using 12 ingredients and 6 steps. Here is how you can achieve it.

Ingredients needed to make Mongolian Beef for Two:

  1. 1 pound skirt steak, sliced into roughly 1/4" thick pieces on an angle
  2. 2 teaspoons corn starch
  3. 1.5 Tablespoons oyster sauce
  4. 1 Tablespoon low sodium soy sauce
  5. 2 Tablespoons minced garlic
  6. 1-2 Tablespoons sugar, depending on how sweet you like things
  7. 1 Tablespoon chili garlic paste (sriracha works in a pinch)
  8. 1/2 Tablespoon vinegar
  9. oil
  10. 1/2 a medium onion, sliced into 1/4" thick slices
  11. 2 green onions, cut into 1.5" segments
  12. If you're going to have this with rice & need to make a fresh batch, best to get the rice going before the beef

Instructions to make Mongolian Beef for Two:

  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 and velvet just a bit.
  2. In a wok or large saute pan, bring 1/2 Tablespoon of oil to high heat and quickly stir fry the 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 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 your wok or pan, and add the onions.
  5. Give everything a few quick tosses or folds to make sure all the components get seasoned.
  6. Enjoy over steamed rice. :)

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