Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, mike's mongolian stir-fry. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
This Mongolian Beef Stir Fry is really easy to throw together, and you can pretty much use whatever veggies you have on hand! When it comes to choosing the right cut of beef, stick with flank steak, or if you can't find that particular cut, skirt, hanger, or flat iron are all great options. How to Make Chinese Mongolian Chicken Stir Fry Please like, share, comment and/or subscribe if you would like to see new future recipes or support our.
Mike's Mongolian Stir-Fry is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Mike's Mongolian Stir-Fry is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have mike's mongolian stir-fry using 69 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Mike's Mongolian Stir-Fry:
- Get Start With This Basic Stir Fry Sauce
- Prepare 2/3 cup Soy Sauce
- Get 1 cup Chicken Broth
- Take 1/3 Rice Wine Or Rice Wine Vinegar
- Take 3 1/2 tbsp Sugar
- Make ready 1 tbsp Minced Ginger
- Prepare 1 tbsp Sesame Oil
- Make ready 1 tbsp Minced Garlic
- Take 4 dash Red Pepper Flakes
- Make ready 2 tbsp Corn Starch
- Prepare Additional Sauce/Flavor Options
- Take 1 Sweet Chili Sauce
- Make ready 1 Szechuan Sauce
- Take 1 Sriracha Sauce
- Prepare 1 Teriyaki Sauce
- Make ready 1 Oyster Sauce
- Get 1 Hoisin Sauce
- Take 1 Fish Sauce
- Make ready Noodle Options
- Get 1 Basic Ramen Noodles
- Prepare 1 Cellophane Noodles [use angle hair pasta as a replacement]
- Take 1 Hokkien Noodles
- Get 1 Egg Noodles
- Make ready 1 Rice Noodles
- Get 1 Rice Sticks
- Get 1 Wheat Noodles [use fettuccine as a replacement]
- Make ready Meat & Meat Substitutions
- Prepare 1 Pork Strips
- Get 1 Beef Strips
- Make ready 1 Seafood [most types]
- Prepare 1 Chicken Strips
- Make ready 1 Tofu
- Take Broth Options
- Take 1 Vegetable Broth
- Take 1 Chicken Broth
- Make ready 1 Beef Broth
- Make ready Vegetable/Fruit Options
- Make ready 1 Water Chestnuts
- Make ready 1 Bean Sprouts
- Prepare 1 White Onions
- Take 1 Carrot Strips
- Prepare 1 Cabbage
- Take 1 Cilantro
- Make ready 1 Baby Corn
- Prepare 1 Thai Basil
- Prepare 1 Bok Choy
- Take 1 Broccoli Florets [blanched]
- Get 1 Green Onions
- Get 1 Garlic
- Take 1 Ginger
- Get 1 Jalapeños
- Take 1 Red Chili's
- Prepare 1 Bell Peppers
- Get 1 Diakon Radishes
- Take 1 Snap Or Snow Peas
- Prepare 1 Mushrooms
- Get 1 Squash
- Take 1 Egg Plant
- Take 1 Kimchi
- Make ready 1 Asparagus
- Prepare 1 Pineapple
- Get Nuts And Seeds
- Make ready 1 Cashews
- Get 1 Peanuts
- Take 1 Sesame Seeds
- Make ready Oil Options
- Make ready 1 Wok Oil
- Prepare 1 Sesame Oil
- Prepare 1 Peanut Oil
This will not only save you money all the while wearing your pj's. Tags: barbecue, bbq, beef, sausage, Stir-fry, stirfry. Craig Fee and Mike Devine's visit to Mongolian Grill Waterloo and their recipes. Craig is a vegan and Mike is allergic to.
Steps to make Mike's Mongolian Stir-Fry:
- Create your basic stir fry sauce, mix all ingredients and set to the side. Double this recipe if need be.
- Now, decide if you'd like any one of the additional sauces listed to incorporate into your basic sauce and add.
- Note that if you do add more sauces, you'll need more cornstarch to thicken it. Mix 2 tablespoons cornstarch and 2 tablespoons water and set to the side. If you want your sauce thicker, slowly add to your heated wok and stir quickly.
- To a well heated wok or pan, and I mean smokin', with wok oil included, add your most dense foods. [if it's hard to bite it's harder to cook] These will be those foods that will take longer to cook. Meats, water chestnuts, broccoli, bamboo, carrots, onions, jalapeños, etc., and fry for 3 minutes or until meat or seafood is about 3/4 cooked.
- Add your softer ingredients like cabbage and green onions and your basic stir fry sauce and cook 2 more minutes or until sauce has thickened.
- Add noodles and fry as per manufactures directions. Usually about 2 minutes. Note: Noodles must be soft and ready for the wok. Pre-cooked, if you will.
- Serve hot and sprinkle with sesame seeds and red pepper flakes over rice.
This Mongolian Beef Stir Fry is flavorful, simple, and filling! This Mongolian Beef Stir Fry is flavorful, simple, and filling! This stir fry tastes best when made right before serving as that's when the beef will be most tender. However, you can quickly cool, cover and refrigerate leftovers for up Mongolian beef goes well with rice, but you can also eat it with noodles, cauliflower rice or stir-fried veg. Stir-fry is just too easy, fast, and flavorful not to keep in our rotation, and this Mongolian take on beef stir-fry is a game-changer.
So that is going to wrap it up with this special food mike's mongolian stir-fry recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!