Beef, Chinese food, Cooking, food, Meat, recipes

Thanh’s Mongolian Beef, by Beverly Hicks Burch

Thanh’s Mongolian Beef

¼ c. peanut oil

½ lb. beef sirloin tip, thinly sliced

2 teaspoon brown sugar

2 teaspoon cornstarch

¼ teaspoon salt

¼ teaspoon MGS (I usually omit this ingredient from recipes for obvious reasons, especially because of my autoimmune disorders and the fact MSG is a major cause of migraines.)

¼ teaspoon sesame oil

½ teaspoon toasted ground sesame seeds

2 tablespoons soy sauce

1 tablespoon rice wine or sake

2 or 3 whole dried red peppers or 1 teaspoon dried crushed red pepper

1 bunch green onions cut in 2” lengths

A hand full of rice sticks deep fried until lightly golden, put on a platter & kept warm (optional)

Marinate beef in rice wine, salt, brown sugar, cornstarch, (MSG if using), sesame seed oil, sesame seeds, soy sauce and hot red pepper about 15 minutes.

In a skillet or wok heat 2 tablespoons peanut oil until hot. Add the onions (cook white part first). Cover onions so you don’t have to stir and cook on medium heat until onions are tender, about 5 minutes. Remove onions to a bowl.

Add the rest of the peanut oil to the skillet or wok and turn the heat on high. Add beef mixture and cook until beef is done, about 3 minutes. Add onions back to mixture.

Taste for seasoning and adjust. Spoon over rice sticks. Serve with hot cooked rice.

Enjoy!

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3 thoughts on “Thanh’s Mongolian Beef, by Beverly Hicks Burch”

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