Mongolian Beef

Name: Mongolian Beef
Total time: 20 min
Ingredients: 1 beef Top Sirloin Steak, cut 1 inch thick (about 1 pound); 2 tablespoons minced garlic, divided; 1/4 to 1/2 teaspoons crushed red pepper; 1/2 cup chopped green onions; 1/4 cup oyster sauce; 2 tablespooons sugar; 1 tablespoon chopped fresh ginger; 2 cups bamboo shoots, edamame, baby corn or water chestnuts; 2 cups hot cooked rice

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Total: 20 minutes

Servings: 4

Author : BIWFD

stir fry asianindian lunch

Ingredients

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1 beef Top Sirloin Steak, cut 1 inch thick (about 1 pound)2 tablespoons minced garlic, divided1/4 to 1/2 teaspoons crushed red pepper1/2 cup chopped green onions1/4 cup oyster sauce2 tablespooons sugar1 tablespoon chopped fresh ginger2 cups bamboo shoots, edamame, baby corn or water chestnuts2 cups hot cooked rice

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Instructions

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Step 1

Cut beef Top Sirloin Steak in half lengthwise, then crosswise into 1/8-inch strips. Toss beef with 1 tablespoon garlic and red pepper.

Step 2

Heat non-stick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Remove from skillet.

Step 3

Add remaining 1 tablespoon garlic, green onions, oyster sauce, sugar and ginger to same skillet; cook for 1 to 2 minutes or until sauce is hot. Return beef to skillet. Add bamboo shoots; cook and stir until bamboo shoots are hot. Serve over rice.