1 teaspoon chile paste with garlic (such as sambal oelek)
1/4 teaspoon salt
2 teaspoons peanut oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces
How to Make It
Combine first 8 ingredients, stirring until smooth.
Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.
This recipe originally ran in Cooking Light December, 2009 and was updated for the November, 2012 25th anniversary issue.
I made this tonight with bottom round steak, minus the salt, and am so glad I did. I did double the sauce and was glad I did, the amount was just right. Mongolian Beef is one of my favorite Asian foods and this recipe did not disappoint. The flavors in the sauce were just perfect, not too sweet and with almost the perfect amount of heat. I might increase the chili paste just a little next time. I made the sauce first, before beginning my meat and veggie prep (we served stir fry carrots and broccoli on the side, with rice) and noticed that the sauce had already begun to thicken by the time I poured it over the cooked meat and scallions in my wok. Based on that, I'm giving serious thought to using the sauce as a glaze for beef skewers as an appetizer for my next summer grill party. I'm pretty sure it will be a big hit. Try this, I don't think you'll be disappointed.
Excellent! I didn't find it to be too salty at all which may be because I served on Pad Thai noodles. I think the next time I make it I'll double up on the chile paste. My wife and I were both adding it directly to the noodles. We like spicy! Very yummy!
Fixed this for dinner tonight. Very easy if you get everything together before cooking. I quadrupled the sauce. And only used half the chili sauce....we thought it had enough spice. Used a bit more peanut oil and added a can of water chestnuts, 8 oz. sliced fresh mushrooms and some sugar snap peas and had a one dish meal. It was really good - outstanding sauce. Thanks for the recipe. Will definitely be making again.
I fixed this recipe tonight and it was very good! I did not have the chili paste so used chili powder but did not notice any heat, so will make sure to get the past next time. Even my picky husband loved it! I did cut back to 1/8 teaspoon salt since I used regular soy sauce. Definitely need to double the sauce especially if serving with rice. Takes longer to prep than to cook!
This really is a great weeknight meal. Quick and easy to prepare with few ingredients if you keep the Asian staples on hand. I followed the suggestions of doubling the sauce and omitting the salt. It was very salty so may omit the soy sauce next time. Also will only use 1 tsp cornstarch but double the other sauce ingredients. Highly recommend this recipe!
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