Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mike's mongolian stir-fry. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Mike's Mongolian Stir-Fry is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Mike's Mongolian Stir-Fry is something that I’ve loved my whole life.
Add noodles and fry as per manufactures directions. Step-by-Step Guide to Make Award-winning Mike's Mongolian 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.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook mike's mongolian stir-fry using 69 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Mike's Mongolian Stir-Fry:
- Take Start With This Basic Stir Fry Sauce
- Take 2/3 cup Soy Sauce
- Prepare 1 cup Chicken Broth
- Get 1/3 Rice Wine Or Rice Wine Vinegar
- Take 3 1/2 tbsp Sugar
- Get 1 tbsp Minced Ginger
- Prepare 1 tbsp Sesame Oil
- Take 1 tbsp Minced Garlic
- Make ready 4 dash Red Pepper Flakes
- Make ready 2 tbsp Corn Starch
- Make ready Additional Sauce/Flavor Options
- Take 1 Sweet Chili Sauce
- Make ready 1 Szechuan Sauce
- Make ready 1 Sriracha Sauce
- Prepare 1 Teriyaki Sauce
- Get 1 Oyster Sauce
- Get 1 Hoisin Sauce
- Prepare 1 Fish Sauce
- Take Noodle Options
- Get 1 Basic Ramen Noodles
- Take 1 Cellophane Noodles [use angle hair pasta as a replacement]
- Take 1 Hokkien Noodles
- Get 1 Egg Noodles
- Take 1 Rice Noodles
- Get 1 Rice Sticks
- Get 1 Wheat Noodles [use fettuccine as a replacement]
- Get Meat & Meat Substitutions
- Get 1 Pork Strips
- Prepare 1 Beef Strips
- Take 1 Seafood [most types]
- Take 1 Chicken Strips
- Make ready 1 Tofu
- Get Broth Options
- Take 1 Vegetable Broth
- Get 1 Chicken Broth
- Take 1 Beef Broth
- Make ready Vegetable/Fruit Options
- Get 1 Water Chestnuts
- Get 1 Bean Sprouts
- Get 1 White Onions
- Take 1 Carrot Strips
- Get 1 Cabbage
- Take 1 Cilantro
- Take 1 Baby Corn
- Prepare 1 Thai Basil
- Get 1 Bok Choy
- Take 1 Broccoli Florets [blanched]
- Make ready 1 Green Onions
- Prepare 1 Garlic
- Take 1 Ginger
- Take 1 Jalapeños
- Make ready 1 Red Chili's
- Make ready 1 Bell Peppers
- Take 1 Diakon Radishes
- Get 1 Snap Or Snow Peas
- Prepare 1 Mushrooms
- Get 1 Squash
- Make ready 1 Egg Plant
- Make ready 1 Kimchi
- Prepare 1 Asparagus
- Prepare 1 Pineapple
- Take Nuts And Seeds
- Make ready 1 Cashews
- Take 1 Peanuts
- Get 1 Sesame Seeds
- Make ready Oil Options
- Make ready 1 Wok Oil
- Make ready 1 Sesame Oil
- Get 1 Peanut Oil
Hiyashi Chūka (Cold Ramen) Hiyashi Chūka (Cold Ramen). This Mongolian Beef Stir Fry is really easy to throw together, and you can pretty much use whatever veggies you have on hand! Mildly spiced, with sweet and sour taste of sauce, makes the stir- fry more tasty. I love having this with a bowl of hot piping soup.
Instructions 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.
Mildly spiced, with sweet and sour taste of sauce, makes the stir- fry more tasty. I love having this with a bowl of hot piping soup. Season beef with salt and toss in a medium bowl with cornstarch. In a small bowl, whisk together soy sauce, water, and SPLENDA® Brown Sugar Blend. Heat vegetable oil in a large skillet or wok over.
So that’s going to wrap this up with this exceptional food mike's mongolian stir-fry recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!