Seasoning and Spicy

How to Prepare Delicious Mike's Mongolian Stir-Fry

Mike's Mongolian Stir-Fry. My Mongolian beef recipe takes this restaurant classic and makes it totally achievable at home, including my tips for how to make a tender beef stir-fry! 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.

Mike's Mongolian Stir-Fry 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. Delish editors handpick every product we feature. We may earn commission from the links on this page. You can have Mike's Mongolian Stir-Fry using 69 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Mike's Mongolian Stir-Fry

  1. Prepare of Start With This Basic Stir Fry Sauce.
  2. You need 2/3 cup of Soy Sauce.
  3. Prepare 1 cup of Chicken Broth.
  4. It’s 1/3 of Rice Wine Or Rice Wine Vinegar.
  5. You need 3 1/2 tbsp of Sugar.
  6. You need 1 tbsp of Minced Ginger.
  7. It’s 1 tbsp of Sesame Oil.
  8. It’s 1 tbsp of Minced Garlic.
  9. It’s 4 dash of Red Pepper Flakes.
  10. Prepare 2 tbsp of Corn Starch.
  11. Prepare of Additional Sauce/Flavor Options.
  12. You need 1 of Sweet Chili Sauce.
  13. Prepare 1 of Szechuan Sauce.
  14. You need 1 of Sriracha Sauce.
  15. Prepare 1 of Teriyaki Sauce.
  16. You need 1 of Oyster Sauce.
  17. Prepare 1 of Hoisin Sauce.
  18. It’s 1 of Fish Sauce.
  19. You need of Noodle Options.
  20. You need 1 of Basic Ramen Noodles.
  21. You need 1 of Cellophane Noodles [use angle hair pasta as a replacement].
  22. Prepare 1 of Hokkien Noodles.
  23. It’s 1 of Egg Noodles.
  24. Prepare 1 of Rice Noodles.
  25. Prepare 1 of Rice Sticks.
  26. You need 1 of Wheat Noodles [use fettuccine as a replacement].
  27. Prepare of Meat & Meat Substitutions.
  28. You need 1 of Pork Strips.
  29. Prepare 1 of Beef Strips.
  30. Prepare 1 of Seafood [most types].
  31. Prepare 1 of Chicken Strips.
  32. You need 1 of Tofu.
  33. You need of Broth Options.
  34. Prepare 1 of Vegetable Broth.
  35. Prepare 1 of Chicken Broth.
  36. Prepare 1 of Beef Broth.
  37. You need of Vegetable/Fruit Options.
  38. It’s 1 of Water Chestnuts.
  39. You need 1 of Bean Sprouts.
  40. It’s 1 of White Onions.
  41. It’s 1 of Carrot Strips.
  42. It’s 1 of Cabbage.
  43. It’s 1 of Cilantro.
  44. You need 1 of Baby Corn.
  45. You need 1 of Thai Basil.
  46. It’s 1 of Bok Choy.
  47. You need 1 of Broccoli Florets [blanched].
  48. You need 1 of Green Onions.
  49. It’s 1 of Garlic.
  50. It’s 1 of Ginger.
  51. It’s 1 of Jalapeños.
  52. You need 1 of Red Chili's.
  53. You need 1 of Bell Peppers.
  54. Prepare 1 of Diakon Radishes.
  55. Prepare 1 of Snap Or Snow Peas.
  56. Prepare 1 of Mushrooms.
  57. It’s 1 of Squash.
  58. It’s 1 of Egg Plant.
  59. Prepare 1 of Kimchi.
  60. You need 1 of Asparagus.
  61. It’s 1 of Pineapple.
  62. You need of Nuts And Seeds.
  63. You need 1 of Cashews.
  64. You need 1 of Peanuts.
  65. Prepare 1 of Sesame Seeds.
  66. You need of Oil Options.
  67. Prepare 1 of Wok Oil.
  68. Prepare 1 of Sesame Oil.
  69. It’s 1 of Peanut Oil.

Heat remaining oil in the wok. Add lamb, stock, extra soy sauce and sesame oil. In this gluten-free, Mongolian-inspired stir-fry, tender beef strips are tossed in a tangy-sweet sauce and served atop fluffy rice. Add the steak and cook, stirring occasionally, until browned.

Mike's Mongolian Stir-Fry instructions

  1. Create your basic stir fry sauce, mix all ingredients and set to the side. Double this recipe if need be..
  2. Now, decide if you'd like any one of the additional sauces listed to incorporate into your basic sauce and add..
  3. 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..
  4. 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..
  5. 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..
  6. 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..
  7. Serve hot and sprinkle with sesame seeds and red pepper flakes over rice..

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. My husband requested Mongolian Beef recently and I thought, hum…I am going to try and make a Great recipe for Mike's Mongolian Stir-Fry. An oriental delight that tickles your taste buds with soy sauce, tomato ketchup, ginger, sesame, and all the works, the Mongolian Stir Fry stands apart from others in the apt use of colourful veggies. Mongolian Beef Stir-Fry has thin slices of beef fried until crispy and tossed in a savory sauce of fresh ginger and garlic, brown sugar and tamari.