Mongolian Beef

MONGOLIAN BEEF       {PRINT THIS RECIPE}

1 pound lean sirloin
1/4 cup cornstarch
3 tablespoons reduced sodium soy sauce
1 tablespoon sweet vermouth
2 tablespoons fresh lime juice
1/4 cup brown sugar
1 tablespoon molasses
3 cloves garlic, minced
1 teaspoon ground ginger (or 3/4 teaspoon freshly grated)
1/2 teaspoon red pepper flakes
2 teaspoons sesame oil (divided)
2 tablespoons canola oil (divided)
5 medium carrots, peeled and cut into large, diagonal pieces
2 red bell peppers, seeded and cut into large, diagonal pieces
1 large sweet onion, peeled and cut into large pieces
9-10 asparagus spears, cut into large, diagonal pieces
1 teaspoon salt (divided)
1/2 teaspoon pepper (divided)
1 tablespoon sesame seeds (save some for garnish)
4-5 scallions, sliced on the diagonal (for garnish)
1/4 cup fresh cilantro, chopped (for garnish)

-Slice the meat across the grain into very thin slices, approximately 1/4″ thick (to make this easier, place the meat in the freezer for 20 minutes prior to slicing).
-Pat the meat dry with paper towels.
-Place the sliced meat in a shallow dish and toss with the cornstarch to coat all the pieces.
-Place the meat aside while you prep the veggies and prepare the sauce.
-In a small saucepan over medium heat, add the next 8 ingredients and simmer until the sauce is thickened and reduced.
-In a wok, or large saute pan over medium high heat, add 1 tablespoon of the canola oil and the prepared carrots, bell peppers, onion and asparagus to the pan.
-Season with half the salt and pepper and drizzle with 1 teaspoon of the sesame oil.
-Add the sesame seeds (saving some for garnish).
-Stir and cook the veggies until they’re slightly tender but not wilted.
-Remove the veggies to a bowl and set aside.
-Add 1 tablespoon of canola oil into the pan and add the meat.
-Cook over medium high heat until the meat is just browned and still pink in the middle (this will only take about 5 minutes because the meat is cut so thin).
-Season with the remaining salt and pepper.
-Add the veggies back into the pan with the meat and stir to combine.
-Add the thickened sauce to the meat and veggies and stir well to coat and just to warm through.
-Plate the Mongolian Beef and garnish with the scallions, chopped cilantro and additional sesame seeds.

I think this is one of the prettiest meals I’ve made in a long time. There is just something about the colors of all the veggies that sets my heart afire.

In addition I’ve always wanted to own a cleaver and I just recently got one.

I can’t tell you how much fun I had chopping with my new cleaver. HA HA! I’m a simple girl, and it doesn’t take much to make me happy 🙂

You may wish to serve your Mongolian Beef over a bed of rice or maybe some Asian noodles.

Because we’re watching our carb intake, we (and when I say we, I actually mean me) opted to serve this just as is along with an additional side salad.

Good and good for you!!!

I hope you’ve enjoyed this recipe!!!

Have a lovely day,