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Mongolian Beef With Vegetables
I love the flavor of Mongolian Beef and I’m tempted to order it whenever it is on the menu. Most of the time I do not. Why? Traditional Mongolian Beef doesn’t have any vegetables, other than a few scallions. When I have a stir fry and especially when we make one at home, I love to load it up with vegetables. Having a bunch of vegetables in addition to the meat stretches the dish to feed more people, gives me leftovers to take to work for lunch and just makes me feel better about what I’m eating.
This put me on a track to develop a recipe that had the flavors of traditional Mongolian Beef with all the good healthy vegetables that we love. The recipe for Mongolian Beef with Vegetables we developed is below. The recipe is quick and easy enough for a weeknight meal. I hope you will try and it and enjoy it as much as we did!
1 8 ounce top sirloin steak
Red bell pepper
Green bell pepper
White or Yellow onion
2 cups broccoli florets
1 carrot sliced
2 serrano peppers deveined and seeded (optional)
- For the sauce:
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup dark brown sugar
- 2 tablespoons minced ginger
- 1 tablespoon minced garlic
- 8 ounces sliced top sirloin
- 2 cups broccoli florets
- 1 sliced carrot
- 1 red pepper cut in strips
- 1 yellow red pepper cut in strips
- 1/2 white onion cut in strips
- 2 serrano peppers (seeds and ribs removed)
- 1/4 cup corn starch
- Slice beef in thin strips. Toss with corn starch and set aside. Slice peppers, onions, broccoli and carrots into bite sized pieces. In a medium sized bowl, combine soy sauce water, brown sugar, ginger and garlic. Transfer to a medium sauce pan. Heat to a boil, reduce to simmer and allow to simmer for 10 minutes. Turn off and set aside.
- In a wok, heat 1/2 cup vegetable oil. Cook the meat in small batches 1-2 minutes allowing cornstarch to form a crust. Drain on paper towel lined plate or tray. Remove oil from wok and wipe clean with a paper towel. Add a small amount of sesame or vegetable oil. Add broccoli and carrots and cook 3-4 minutes, stirring and tossing. Add remaining vegetables and cook 1-2 minutes. Return beef to the pan and add sauce cook additional 2-3 minutes and serve.
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